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Hot Shot Cherries

Pecans and cherries pack a punch!


  • 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


  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.

Yield: about 3 cups

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