Hot Roasted Pecans

Curtis Aikens recipe modified by Pat Tyler

(pecans)

Yield: 2 Cups

Ingredients

1½ Tbsp unsalted butter
1 tsp kosher salt
¼ tsp cayenne pepper
Splash of white wine (to dissolve the salt)
2 C pecans

Note:

A 12 oz. package of pecan halves contains about 3 cups.
Here is the recipe for 3 cups of pecan halves:
2 Tbsp unsalted butter
1½ tsp kosher salt
⅜ tsp cayenne pepper (or ½ tsp cayenne for spicier mix)
White wine to dissolve the salt
3 C pecan halves

Instructions

1. Begin with the nuts at room temperature.
   Coming straight from the refrigerator or freezer the nuts will solidify the melted butter!
2. Preheat oven to 350°.
3. Pour a bit of white wine in a small container, add the salt and cayenne. Stir until the salt is dissolved. Then proceed by adding to the melted butter.
4. Melt butter, add salt and cayenne. Stir.
5. Pour mixture over 2 cups pecans, tossing to coat them.
6. Bake the nuts on a cookie sheet at 350° for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towls.
7. ... Or, brown in a sauté pan on top of the stove.