The F.U.N. Place Recipe Box Archives

Hot Shot Cherries

Pecans and cherries pack a punch! In a medium bowl, combine pecans and cherries. 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.

Makes about 3 cups.

Posted by Homebound on January 06, 1999

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