Toasting nuts briefly in the oven makes them crispy but tossing them with falafel mix first makes them even crunchier. You can substitute walnuts in place of the pecans here.
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, sprinkle with salt 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.
Sweetnicks’ Notes: Source – Food & Wine magazine. Excellent and addicting. First made in July 2005.