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Use Carl's on what?! Just about everything. Try our Carl's Family Favorites! 

With an exact blend of salt and spices, Carl's will enhance the flavor of just about everything. Use it just like salt and the flavor from the blend of spices will be just right. Once you try it you will not be without. There is no finer seasoning. 

Honey Glazed Seasoned Pecans


1 ½ Cups of Pecans

1 ½ Tbs. Honey

1 Tbs. Sugar

1 ¼ Tsp. Carl’s Seasoning

Coconut Oil (or oil of choice)


Step 1: Toast pecans on frying pan (lightly coated w/ coconut oil) on medium heat. Toast pecans for about 5 minutes, or until they are noticeably darker colored.


Step 2: Combine honey, sugar, and Carl’s in small bowl. Microwave for 30 seconds and stir.


Step 3: Pour mixture over toasted pecans, mix thoroughly.

Allow pecans to cool on baking sheet and enjoy!! 

Kickin' Cream Cheese


32 ounces plain cream cheese (room temperature) 

1/4th cup milk 

2 tablespoons Carl's All Purpose Seasoning

1/2 cup green onion (optional) 


Mix all ingredients thoroughly in a large bowl until a smooth consistency is reached. 


Use your favorite cracker or chip to dip! It's delicious!  

Zesty Popcorn

Simple yet delicious! 



3 tablespoons coconut oil (or oil of choice) 

1/2 cup popcorn kernels 

1/2 teaspoon (or to taste) Carl's All Purpose Seasoning

2 tablespoons (or to taste) butter 


Place the oil, popcorn, and Carl's in a large pot with lid over it. 

Place pot over medium heat and shake every 15 seconds. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the pot from the heat and carefully remove the lid. 

Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

Cocktail Sauce 


16 oz. of good tomato catsup

4 tablespoons of horseradish  (I use Kraft cream style prepared)

1/3 cup of lemon juice (I use Real Lemon)

l teaspoon of Carl's All Purpose Seasoning


Place the ingredients in a saucepan and stir until you get an even blend.

We believe this will be the best cocktail sauce you have ever had.  You can adjust the horseradish, lemon juice and seasoning to suit your own taste. You will have to hide it from the kids!



Carl's Catfish

If you will try this method of preparing catfish, you will have some of the best fish you have ever eaten! You can catch your own or buy some farm raised catfish at your favorite grocery store. I like to buy the 2 to 3 oz fillets. If your fish are frozen, thaw them out completely. Give yourself enough time to marinate the fish overnight or for at least 4 to 6 hours. Your marinating solution consists of:


2 cups of buttermilk

2 eggs 

2 tablespoons of Carl's All Purpose Seasoning 


Place the ingredients in a blender and mix well. This should be enough mixture to marinate 5 pounds of catfish steaks or fillets if you place them in a small container. The fish need to be covered with the solution. Allow the fish to marinate overnight in the refrigerator or for at least 4 to 6 hours. If you have prepared more fish than you need to cook, you may freeze them for another time. They freeze great after they are marinated and the flavor doesn't change.


If you cook too many, they warm-up great for the next meal. When you are ready to cook the fish, drain off the marinating solution. Batter in a good self-rising or plain meal. (you won't need to add any salt to the batter). Fry the fish in a deep fryer at 350 degrees or you can pan fry if you like. I like to use corn oil. When the fish floats to the top of the oil for about 1 minute, it should be ready. If you prefer to broil your fish, just leave off the batter. NOTE: Use this same mixture on chicken, shrimp, oysters and other seafood. Marinate chicken overnight. Marinate shrimp and oysters for about two hours. Now, there is an easier way too. After your fish, seafood, steaks, chops or other meats are completely thawed, sprinkle a liberal amount of Carl's All Purpose Seasoning to each side of the meat and allow to set for 30 minutes to an hour. Then cook the same.

Note: Carl's goes great on anything. We use it on all meats, vegetables, seafood, poultry, wild game, soups, stews, salads, eggs, sandwiches, etc. 

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