Spiced Nuts

My idea of spiced nuts is typically sugar, spice and all that's nice. However, I was looking for a lower carb treat for my uncle, so I went the spicier route. None of these are overly hot, although you could adjust the recipes for more heat if you want.

Spicy Pecans
1 Tbsp. vegetable oil
4 tsp. Worcestershire sauce
2 tsp. cumin
2 tsp. coriander
1 tsp. chili powder
1/8 tsp. cayenne or more to taste
4 cups pecans
2 tsp. sea salt

Preheat oven to 300ºF. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder and cayenne. Add pecans and toss evenly to coat. Sprinkle with salt. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 20 minutes. Stirring often. Cool completely, and store in air-tight container.

Hot Pecans
3 cups pecan halves or pieces
2 Tbsp. butter, melted
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper

Preheat oven to 350ºF. Toss all ingredients in a bowl until well coated. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 15 minutes. Stirring often. Cool completely, and store in air-tight container.

Spicy Pecans (My favorite version!)
2 Tbsp. butter, melted
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cumin
2 cups pecan halves or pieces

Preheat oven to 350ºF. Toss all ingredients in a bowl until well coated. Spread onto foil-lined cookie sheet, and bake until nuts are dry, about 10 minutes. Stirring often. Cool completely, and store in air-tight container.