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texas pecans

Last week, I shared my GrandBettye’s recipe for corn pudding, a Thanksgiving staple in our house. By now, you probably have Thursday’s menu planned but (if you’re like me) haven’t actually done the shopping yet. (Full disclosure: Gonna make Tony do it. Sorry, Tone.) So, if you still have a grocery store run on your To Do list, add these ingredients for an easy make-ahead appetizer: My GrandBettye’s recipe for Texas Pecans. They’re simple and quick to make and are addictive. So so so delicious. Around the holidays, I’m constantly making them; baking these suckers makes the house smell amazing, and it’s nice to have a snack on hand when people drop by unexpectedly. I’m sharing them today because, if you’re hosting Thanksgiving, the last thing you need to worry about is also making appetizers. Bake these in advance, throw them on a cheese platter with some dried cherries and crackers, and you are good to go. And if someone else is hosting, these make a great hostess gift that your loved one can stress-eat while trying to figure out how to un-burn the turkey. ENJOY!

3 tbsp butter
3 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp cinnamon
1/4 tsp garlic powder
1/8 tsp cayenne
dash Tabasco
1 lb pecan halves

Pre-heat the oven to 300 degrees. Melt butter. Mix in Worcestershire sauce, salt, cinnamon, garlic powder, cayenne and Tabasco. Once the ingredients are fully blended, add in the pecan halves, stirring until all the pecans are fully coated and have absorbed the seasoned sauce. Spread evenly on a baking tray (I put them on parchment paper to make clean-up easier), so they’re on one level and not piled on top of each other. Bake for 20 minutes. Be super impressed with yourself for making your home smell like a trophy wife lives there.

dad + pecans

{My dad, Maggie + the most delicious pecans}