These not-too-hot, not-too-sweet nuts are the perfect crunchy topper for our Warm Cheese-and-Spicy Pecan Dip, but they can also be enjoyed on their own as a straight-from-the-bowl snack. If you are serving the nuts by themselves, do not chop them; keep the pecan halves whole so they are easier to grab and toss them with the spice and oil mixture. However you make them, you can prepare the Spicy Pecans up to four days in advance; store them in an airtight container at room temperature.
1 1/2 cups pecans, roughly chopped
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
How to Make It
Preheat oven to 350°F. Combine chopped pecans, olive oil, kosher salt, black pepper, and cayenne pepper in a medium bowl, and toss to coat. Spread coated pecans in a single layer on a rimmed baking sheet, and bake in preheated oven until pecans are deeply toasted, about 15 minutes, stirring once. Let cool 5 minutes. Store in an airtight container at room temperature up to 4 days.