- 2 cups pecan halves
- 2 tablespoons unsalted butter, melted
- 1/4 cup falafel mix
- 1 tablespoon sugar
- 1/2 teaspoon cayenne pepper
- Preheat the oven to 350°. In a medium bowl, toss the pecans with the melted butter until evenly coated. In a small bowl, combine the falafel mix with the sugar and cayenne. Pour the spice mix over the pecans and toss to coat. Spread the spiced nuts on a lightly greased baking sheet and toast for about 9 minutes, stirring once or twice, until golden. Let cool.
The pecans can be stored at room temperature for up to 1 week.
Add the cayenne pepper to the spice mixture a tiny pinch at a time. Dip a buttered pecan in the mixture after each pinch and taste, then proceed with the recipe when you've reached your preferred level of heat.