Toasted Cumin Pecans

Probably the quickest and easiest recipe in the book, I love the simplicity and great taste that comes from matching the nutty, aromatic cumin with the pecans. The result: a heady, tasty treat just perfect for a late afternoon pick up.

Keep a handful in your desk or munch on them while cooking dinner and drinking beer. Use them to garnish a salad or a soup, either especially with black beans and cilantro.

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

Toasted Cumin Pecans
Prep time: 
Total time: 
Serves: 2 cups
  • 2 cups just toasted pecan halves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon toasted cumin seed
  • ½ teaspoon kosher salt
  • Pinch to ½ teaspoon cayenne pepper
  1. Place everything in a bowl and toss to combine.