Hot Shot Cherries

Pecans and cherries pack a punch!

Yield: about 3 cups

Ingredients

• 2 cups pecan halves
• 1 cup dried tart cherries
• 2 tablespoons Worcestershire sauce
• 1/2 to 1 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon garlic powder
• 1/2 to 1 teaspoon seasoned salt, or to taste
• 1/2 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• 1 to 2 tablespoons vegetable oil

Instructions

1. In a medium bowl, combine pecans and cherries.
2. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.
3. 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.
4. Remove from heat. Spread pecans on wax paper to cool.
5. Store in a tightly covered container.