Seasoned Pecans (Crack Nuts) with Goldfish crackers

20151225_125434My ideas were bigger than my energy level this Christmas. We’ve got some family issues we’re dealing with (elderly father-in-law) so I wasn’t able to make ALL the goodies I had wanted to. I have a recipe for bourbon pecan cupcakes that I really wanted to try, but it didn’t happen. Consequently, I had a pound of pecan halves leftover after all the baking, and I did not want them to get stale before my next baking venture.

I looked up a bunch of recipes, but nothing sounded just right. Most of them were sweet or sweet and spicy or sweet and salty. I had something in mind and couldn’t quite figure out what it was I wanted, and then I came across the old fashioned Chex party mix recipe. BINGO! I am talking the old fashioned one from the 1950s that you bake in the oven, not the ones made in the microwave. I had to adjust the recipe for only 1 lb, about 2.5 cups pecans. And then I went in the pantry and found my daughter’s generic Goldfish crackers – they’re actually penguins, so they’re even more winter festive. 20151225_125449

So, 1 lb pecan halves and 3 individual (maybe about 2.5 cups) of Goldfish crackers (or penguins). Put them in a small mixing bowl, stir them up whit your hands so they’re mixed, and set aside. I think if I make this again, I would just do mixed nuts. The crackers are good, but I do love nuts!

  • 3 – 4 Tblsp butter or margarine
  • 1 tsp Worcestershire sauce
  • 1 tsp season salt (I use Red Robin’s season salt, but any will do)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 or 2 dashes cayenne (if you like a touch of heat)

20151225_125520For this little batch, and the fact I was out of “real” butter because I made so many baked goods, I gave in and used Becel margarine, because it’s what I had on hand.

In a very small pot on the stove, put in butter/margarine, and slowly melt. Add all the other seasonings and stir well.

Gently pour the warm mix over your nuts/crackers and mix up with hands or a couple of rubber spatulas until well coated.

Spread out on parchment paper covered baking sheet.

Bake at 250 degrees for 1 hour – STIRRING every 15 minutes.

This is SO GOOD I can’t stop eating it!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s