Rummy Nuts

I first tasted rummy nuts on Montserrat, long before

the volcano tragically changed this little island forever.

My friend Ted Laroussini, who I first met in a French

Quarter art gallery, emigrated there and lived a gracious

life in a villa filled with love and fine art. This is a faithful

recreation of his offering at the cocktail hour.


5 tablespoons of butter

2 cups of pecan halves

4 tablespoons of dark rum

½ teaspoon of garlic powder

4 teaspoons of soy sauce

1 teaspoon of red pepper sauce

Sea salt to taste


Melt butter in a saute pan and lightly brown nuts,

stirring frequently. Add rum and simmer for a couple

of minutes until it is absorbed. Reduce heat and

pour in soy and pepper sauces, dust with garlic

powder, and add salt to taste. Remove to paper

towels and let cool.