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HOT SHOT CHERRIES

Makes about 3 cups.

2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
½ teaspoon cayenne pepper, or to taste
½ teaspoon garlic powder
½ teaspoon seasoned salt, or to taste
½ teaspoon ground cumin
½ teaspoon dried oregano
1 to 2 tablespoons vegetable oil

  
Combine pecans and cherries in a medium bowl.
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.


Recipe courtesy of the Cherry Marketing Institute