Lunch: Falafel-Spiced Pecans

Recipe By: Grace Parisi

Ingredients

2 c. Pecan halves
2 tbsp. unsalted butter
1/4 c. falafel mix
1 tbsp. sugar
1/2 tsp. cayenne pepper

Instructions

Preheat the oven to 350 °F. 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.
Make Ahead: The pecans can be stored at room temperature for up to 1 week.
Notes: 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.

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