1 tsp. salt
3 tbsp. butter
3 tbsp. Worcestershire sauce
1/2 tsp. ground cinnamon
1/4 tsp. garlic powder
1/4 tsp. cayenne
Dash of bottled pepper sauce
1 lb. pecan halves

I use the minced from the dairy department.

In a heavy skillet melt the butter. Stir in Worcestershire sauce, 1 teaspoon salt, cinnamon, garlic powder, cayenne, and hot pepper sauce. Add pecans; toss until nuts are well coated. Place in a single layer in 15x10x1 inch baking pan. Toast pecans in 300 degree oven until nuts are brown and crisp, 20 to 25 minutes, stirring frequently. Cool. Store in airtight container in refrigerator. Makes about 4 cups.