Spicy Honey Roasted Pecans

These little treats are always a party hit, and they are so easy to prepare in advance. The only challenge is not to eat them all before guests arrive. Commercially roasted and salted nuts are often stale and their oils may be rancid. Far better to purchase raw nuts and do your own roasting and seasoning.

Spice Mix :
3/4 cup (185 mL) natural cane sugar
1/2 cup (125 mL) chili powder (use less for a milder result)
1/4 cup (60 mL) sea salt
1/4 cup (60 mL) ground cumin
2 Tbsp (30 mL) paprika
2 Tbsp (30 mL) ground coriander
2 Tbsp (30 mL) fresh ground black pepper
2 tsp (10 mL) mustard powder
2 tsp (10 mL) ground cinnamon

Spiced Nuts:
4 to 6 cups (880 g to 1.2 kg) pecan halves
1/4 cup (60 mL) cold-pressed walnut oil
1/4 cup (60 mL) honey
3 Tbsp (45 mL) spice mix

Whisk together all spice mix ingredients in a medium-size bowl until thoroughly blended. Store in an airtight jar. This recipe makes 2 cups (500 mL) of spice mix, enough for about 10 batches of Spicy Honey Roasted Nuts.

To make spiced nuts, preheat oven to 350°F (180°C). In a large mixing bowl, stir together oil and honey and then add Spice Mix. Blend well, add pecans, and toss until nuts are well coated.

Spread pecans evenly on a greased baking tray and bake 10 minutes until nuts are golden. Allow to cool and serve at room temperature. Nuts will stay fresh for two or three days when refrigerated. Serves 12.

Source: alive #266, December 2004