Hot Shot Cherries Pecans and cherries pack a punch! 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 wax paper to cool. Store in a tightly covered container. Yield: about 3 cups.