[Tofu-N-Sprouts]

Southwestern Spiced Pecans<br><br>
Category: Snacks<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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Froggy's Granny gave me several pounds of wonderful pecans from her trees last fall... I used part to make these spicy nuts. SOOO yummy - my kids take 'em in their lunches..<br><br><br><br>
1 tb Vegetable oil<br><br>
4 ts Vegetarian Worcestershire sauce<br><br>
2 tsp cumin<br><br>
2 tsp. coriander<br><br>
1/8 to 1/4 tsp cayenne (I use this New Mexican Powdered Green Chile that's AWESOME!!)<br><br>
1/2 tsp chilli powder<br><br>
1/4 cup sugar<br><br>
4 c Pecans<br><br>
2 ts Sea salt<br><br><br><br><br><br>
Instructions:<br><br>
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Other nuts, such as peanuts, hazelnuts or almonds, can also be used.<br><br><br><br>
Preheat oven to 300 F.<br><br><br><br>
In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder, and cayenne.<br><br><br><br>
Place pecans in large bowl, pour mixture over nuts and toss to cover evenly.<br><br><br><br>
Sprinkle with salt. Spread nuts on a foil lined baking sheet and bake until nuts are more brown and dry, about 20 minutes. Cool completely and store in airtight container.<br><br><br><br><br><br>
Additional comments:<br><br>
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