Spiced Party Pecans

Moving is always stressful. Moving during the holidays...doubly so!
I still don't know what we were thinking when we decided to move only one week before Christmas. (and I'm sure our friends and family are wondering the same thing)

But that doesn't mean that we won't be celebrating! We have a friend arriving from the States on Christmas day and although we'll be keeping this year's cooking and festivities fairly simple, they will be festive indeed!

Over the next few days I thought I would share some of my simple, tried and true nibbles and snacks recipes that can either be made in advance or only take a few minutes to assemble right before serving.
Just in case you too are experiencing that overwhelmed-by-the-holidays feeling, either from moving or from life in general.

Santé!




First up is a recipe for Spiced Party Pecans from the New Basics Cookbook by Julee Rosso and Sheila Lukins.
I whipped up a batch of these this morning to bring to friends with whom we're having dinner tonight. These spicy, salty nuts make a wonderful host or hostess gift, but I warn you, they're incredibly addictive!
I highly recommend that you make some extra to keep for yourself.

Spiced Party Nuts
makes 2 cups

• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 2 cups shelled whole almonds or pecan halves
• 1 tablespoon coarse (kosher) salt (optional)
• Garlic salt (optional)

1. Preheat the oven to 325°F.
2. Mix the cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in a bowl. Set aside.
3. Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes.
4. Place the nuts in a mixing bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
5. Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with the coarse salt, and a bit more garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars. 

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