Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 4 teaspoons | Vegetarian Worcestershire sauce |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Ground coriander |
| 1 teaspoon | Chili powder |
| ⅛ teaspoon | Cayenne; or more to taste |
| 4 cups | Pecans |
| 2 teaspoons | Sea salt |
MAKES 4 CUPS DAIRY-FREE 30 minutes These nuts look great packaged in tall narrow cellophane bags tied with raffia or ribbon. Other nuts, such as peanuts, hazelnuts or almonds, can also be used.
Preheat oven to 300 F. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder, and cayenne. Place pecans in large bowl, pour mixture over nuts and toss to cover evenly. 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 until ready to use.
Package in clear bags and tie with a colorful pipe cleaner or twine.
Per ¼-cup serving: 188 CAL.; 2G PROT.; 19G TOTAL FAT (2G SAT. FAT); 5G CARB.; 0 CHOL.; 267MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 28 Converted by MM_Buster v2.0l.