Makes 4 cups

Ingredients:

• 1/4 pound butter or margarine
• 1 quart pecans
• 2 teaspoons Worcestershire sauce
• 4 tablespoons Louisiana hot pepper sauce
• 1 teaspoon cinnamon
• 2 tablespoons sugar substitute
• 1 tablespoon Kosher or sea salt

Instructions:

Melt the butter or margarine in a heavy sauté pan or skillet and pan-toast the pecans over medium heat, stirring them often. Add the Worcestershire and hot sauce a few drops at a time while stirring. Blend cinnamon, sugar substitute and salt, set aside. When pecans are slightly browned and toasted, remove from heat and sprinkle with seasoning mixture.