/05

Hot Shot Cherries 

Source: The Fun Place

Submitted by Carol C

Pecans and cherries pack a punch! 

2 cups pecan halves 
1 cup dried tart cherries 
2 tablespoons Worcestershire sauce 
1/2 to 1 teaspoon cayenne pepper, or to taste 
1/2 teaspoon garlic powder 
1/2 to 1 teaspoon seasoned salt, or to taste 
1/2 teaspoon ground cumin 
1/8 teaspoon dried oregano 
1 to 2 tablespoons vegetable oil 

In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat. 

Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, 4 to 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container. 

Makes about 3 cups. 

Posted by Homebound on January 06, 1999