Hot Shot Cherries and Pecans

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

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
Source: Texas Pecan Growers Association