Ingredients: 1/3 cup dijon mustard 3 tablespoons honey 1/4 cup melted butter 1 pound pecan halves 1/2 teaspoon tabasco or other hot pepper sauce 1/4 teaspoon freshly ground black pepper

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Heat oven to 275°. Line large baking sheet with aluminum foil. Combine mustard, honey, butter, hot pepper sauce, and pepper in a shallow bowl; blend well. Add pecans; toss to coat well. Spread pecans in single layer on baking sheet. Bake for 10 minutes. Stir to turn; bake for another 10 minutes. Watch closely to make sure they don't burn. Remove pans to wire rack; cool completely. Transfer nuts to tightly covered containers. Store in cool, dry place. The pecans will keep for about a week if tightly covered.