Spicy Pecans

Makes 4 cups

30 minutes or fewer

These nuts look great packaged in tall narrow cellophane bags tied with raffia or ribbon. Other nuts, such as peanuts, hazelnuts or almonds, can also be used.

1 Tbs. vegetable oil
4 tsp. vegetarian Worcestershire sauce
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. chili powder
⅛ tsp. cayenne or more to taste
4 cups pecans
2 tsp. sea salt

Preheat oven to 300°F. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder, and cayenne. Place pecans in large bowl, pour mixture over nuts and toss to cover evenly. Sprinkle with salt. Spread nuts on a foil lined baking sheet and bake until nuts are more brown and dry, about 20 minutes. Cool completely and store in airtight container until ready to use.
Package in clear bags and tie with a colorful pipe cleaner or twine.

December 1998