Roasted Cumin Hot Pecans

I love the simplicity and great taste that come from matching the nutty, aromatic cumin with the pecans. The result is a heady, tasty treat just perfect for a late afternoon pick-me-up.

When you are initially toasting the nuts, simply add the cumin seeds about 5 minutes prior to taking the nuts out of the oven.

Makes 2 cups.

2 cups lightly toasted pecan halves
1 teaspoon toasted cumin seeds (see headnote)
1 tablespoon extra virgin olive oil
1 teaspoon sweet paprika
½ teaspoon kosher salt
Pinch to ½ teaspoon cayenne pepper, to taste

1. Place the pecans and cumin with the other ingredients in a medium-size bowl and toss to combine. Serve immediately.

Not just for snacking: You can also use these to garnish a salad or soup, especially one with black beans and cilantro.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)