Sweet and Spicy Roasted Pecans

    2 cups shelled pecan halves

    1 teaspoon cinnamon

    2 teaspoons chili powder

    1 teaspoon cumin

    1/2 teaspoon cayenne

    1/2 teaspoon ground ginger

    1 teaspoon salt

    3 tablespoons unsalted butter, melted

    2 tablespoons packed light brown sugar

Preparation

Preheat oven to 400ºF. Spread pecans on baking sheet in a single layer. Roast for 10 minutes, shaking pan occasionally, until nuts are fragrant and light golden brown.While nuts are roasting, combine cinnamon, chili powder, cumin, cayenne, ginger and salt in a small bowl.Remove nuts from oven and place in a bowl. Toss with melted butter, brown sugar and spice mix while nuts are still hot, combining evenly. Let cool and serve.

Spicy Roasted Nuts

Ingredients

    1 1/2 teaspoons brown sugar

    1 1/2 teaspoons honey

    1 teaspoon canola oil

    3/4 teaspoon ground cinnamon

    1/8 teaspoon salt

    1/8 teaspoon ground cardamom

    1/8 teaspoon ground cloves

    Dash of freshly ground black pepper

    1/4 cup blanched almonds

    1/4 cup cashews

    1/4 cup hazelnuts

Preparation

Preheat oven to 350°.Combine the first 8 ingredients in a microwave-safe bowl. Microwave at HIGH for 30 seconds; stir until blended. Add nuts to sugar mixture; toss to coat. Spread nuts evenly on a baking sheet lined with parchment paper. Bake at 350° for 15 minutes or until golden brown. Cool.

Spicy Walnuts

    1 egg white

    100g dark brown soft sugar

    2 tablespoons ground cinnamon

    1 teaspoon ground cloves

    1 teaspoon ground ginger

    1 tablespoon vanilla extract

    500g walnut halves

Preheat oven to 250 F. Line a baking tray with aluminum foil.In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared tray. Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.

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