Yields 3 cups
Per 1⁄2 cup
1 ounce (2 tablespoons) unsalted butter
1 pound whole, shelled pecans
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
A few drops hot pepper sauce
Preheat oven to 325°F. Melt butter in a large skillet. Add nuts; cook, tossing occasionally, until nuts are well coated. Add soy sauce, hoisin sauce, and hot pepper sauce; cook 1 minute more. Stir to coat thoroughly.
Spread nuts into a single layer on a baking sheet. Bake until all liquid is absorbed and nuts begin to brown. Remove from oven. Cool before serving.