CUMIN-SPICED PECANS 1 cup pecans, toasted 1/4 teaspoon kosher salt 1/2 teaspoon paprika 1/2 teaspoon toasted & ground cumin seed 1/2 tablespoon extra virgin olive oil Pinch cayenne Toast pecans in a 350 degree oven for 10 minutes. They should be slightly darker than raw and have a little crispness to them. Let cool then toss in a bowl with the remaining ingredients. Add more or less cayenne to your personal taste. Serve with drinks, as a snack or use them to garnish a salad. Recipe Source: Ms. Margery Reed, Café Escalera