Ingredients
Scale
- 1/4 cup coconut oil (melted)
- 1 teaspoon hot pepper sauce (I used Cholula)
- 1 1/2 teaspoons Worcestershire sauce (I found a vegan brand at Whole Foods)
- 1 1/4 teaspoons garlic powder
- 2 cups pecan halves
Instructions
- Preheat oven to 325.
- In a small bowl, combine the melted coconut oil, hot pepper sauce, Worcestershire sauce, and garlic powder, feel free to add a pinch of salt, if you so desire. Toss with the 2 cups of pecan halves. Spread pecans out on a rimmed baking sheet, spreading in a single layer.
- Bake for 10 min. Allow to cool and store in a sealed container at room temperature.