1 1/2 teaspoons kosher salt
3/4 teaspoons black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 1/2 teaspoons cinnamon
2 tablespoons light brown sugar
5 tablespoons butter, melted
6 cups pecan halves (used 2 cups each pecans, walnuts & almonds)
*1/4 cup pumpkin seeds
Heat oven to 350 degrees. In a small bowl, whisk together everything but the nuts and butter. Add a tablespoon of butter to a large rimmed baking sheet. Add pecans, toss to coat and spread into a single layer. Bake for 10 minutes or until the nuts begin to smell toasted.
Place hot pecans in a large bowl, add remaining butter and toss to coat. Add spice mixture and toss again, then return nuts to baking pan. Toast again for four or five minutes, shaking or stirring the nuts once during baking time.
*This is the way you eat your nuts…toasted sweet, spicy, and a touch of saltiness. I first tried this a friend of ours brought it to a party and I was trying to find a recipe for it. I love the smell of cinnamon with a kick of the cayenne. This perfect for snacking and a gift too. enJOY!!!