4 cups pecan halves, (1 pound)
1/4 cup grass-fed butter or ghee, melted
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground mustard
1 teaspoon herbes de provence or rosemary
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
Mix all ingredients except pecan halves. Fold in pecan halves. Spread on a large baking sheet with sides. Bake at 300 degrees for about 21 minutes, stirring every 7 minutes until pecans are toasted. Let cool to room temperature.
Note: If you double the recipe, you may need to toast the pecans an extra 7 minutes, depending on the size of your pan.
Presented by Camille Watson, www.camillewatson.com