1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. powdered ginger
1/4 tsp. ground cinnamon
1/4 tsp. white pepper
2 tbsp. olive oil
2 c. whole almonds, shelled or pecan halves
1 tbsp. coarse (kosher) salt (optional)
Extra garlic salt (optional)

Preheat oven to 325 degrees. In a small bowl, combine spices and set aside. Either in a non-stick skillet over low heat or in a Pyrex 2-cup measure in the microwave, heat the olive oil and spices. In the skillet, heat about 3 to 4 minutes. In the microwave, give it 30 second bursts, stirring between bursts, for about 2 minutes. Place the nuts in a bowl and pour oil and spices over them. Toss and stir to coat nuts well. Spread nuts in one layer on a baking sheet (use non-stick sheet or tin foil over a regular sheet). Bake for 15 minutes, flipping nuts with spatula every 5 minutes. DON'T BURN! WATCH CAREFULLY! You may need to set your oven back to 300 degrees.

Remove from oven. Sprinkle with coarse salt or garlic salt, if desired. Let rest 2 hours in a cool place. Store in airtight tins or jars. 1 lb. pecans = 4 cups. Spices can be made up in quantity and stored in an airtight glass jar. 1 tablespoon of the combined spices for every 2 cups of nuts and 2 tablespoons of olive oil.