As a complement to our candied pecans, these spiced pecans will keep you warm on cold nights!

• 2 cups pecan halves
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 tablespoon canola oil.
  
  

1. Preheat oven to 375 degrees.
2. On a rimmed baking sheet, place pecans in a single layer. Bake until lightly toasted (5 to 7 minutes).
3. In a small bowl, combine sugar, garlic, cumin, salt, cinnamon, and cayenne.
4. In a medium nonstick skillet, heat canola oil over medium heat. Add nuts and stir to coat. Add seasoning mix, stirring until nuts are coated.
5. Remove pecans to a paper towel or sheet of parchment paper to cool.

Recipe is provided courtesy of Dennis and Pam Boettcher.*Note: these are not the same as our Cajun Spiced Roasted Pecans.  

Another take on a delicious classic. This one comes with a disclaimer: "Nuts will burn quickly in the oven or on the stovetop. Do not try to multitask while toasting nuts."

• 6 tablespoons melted butter
• 2 teaspoons Tabasco
• 2 teaspoons Cajun seasoning
• 1 teaspoon cinnamon
• 1/8 teaspoon cumin
• 1/8 teaspoon ginger
• 4 cups pecan halves
  
  

1. Preheat oven to 300 degrees.
2. Mix butter, Tabasco, Cajun seasoning, cinnamon, cumin, and ginger in a large mixing bowl.
3. Add pecans and toss to coat.
4. Spread pecans in a single layer on a large baking sheet and bake for 10 to 12 minutes, stirring after 5 minutes and again at 8 minutes.

"Spiced nuts will keep, tightly covered, for several weeks, assuming no one knows where you've hidden them." 

Recipe is provided courtesy of Dennis and Pam Boettcher.*Note: These are not the same as our Cajun Spice Roasted Pecans