• 2 tablespoons of white wine Worcestershire sauce
• 1 tablespoon of pecan oil* or olive oil
• 1/2 teaspoon of dried thyme, crushed
• 1/4 teaspoon of dried rosemary, crushed
• 1/4 teaspoon of black pepper or 1/8 teaspoon of ground red pepper
• 2 cups pecan halves 

Preheat oven to 350 degrees. In a bowl, combine the Worcestershire sauce, oil, thyme, rosemary, and pepper. Add pecans and coat well. Spread in a single layer on a baking sheet. Bake for six minutes; stir. Bake 6-9 minutes longer or until golden brown. Cool; store in an airtight container.

Yield: 2 cups

*Pecan oil is now being marketed by several companies. Lighter than olive oil, it is a healthy addition to salad dressings and good for pan-searing meats and general cooking use.

From "In Praise of Pecans" by June Jackson