Cumin-Spiced Georgia Pecans

  • Margery Reed
  • 1 cup Georgia 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

Preheat oven to 350 degrees F.

Toast pecans in 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.

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