Ingredients

• 1 pound pecan halves, jumbo Georgia style!
• 4 tablespoons brown sugar
• 2 tablespoons Louisiana style hot sauce
• 2 tablespoons Worcestershire sauce
• 1/4 cup unsalted butter, melted

Heat butter, hot sauce, Worcestershire and creole seasoning in a large non-stick pan, stirring till incorporated. Continue heating till bubbly on medium-low heat.

Add pecans to butter mixture, stirring to coat the pecans. Stirring frequently for five minutes continue toasting pecans.

Add brown sugar and stir to for another three minutes or until sugar is dissolved and pecans are golden.

Transfer onto wax paper lined tray to cool. Store in airtight container for up to two weeks.