1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. smoked paprika
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cardamon
2 tbsp. kosher salt
3/4 cup dark brown sugar
1/3 cup roasted garlic oil
3 lb. pecan halves (yeah, this recipe makes a LOT)

Preheat oven to 400°F. Spread pecan halves onto a cookie sheet in a single layer (you may need to use a couple cookie sheets for this). Lightly toast nuts until you begin to smell them, about 5 to 10 minutes.

Meanwhile, in a large mixing bowl combine all other ingredients and blend well (a wire whip works best!)

When pecans are nice and hot, pour into mixing bowl with spice mixture and toss until covered. Return to baking sheet and put back into oven for an additional 5 minutes. Turn out onto parchment paper to cool.

These nuts can be left out and will not get sticky. Goes well on salads, Deserts where you want a punch of flavor, and taste great by themselves.

Submitted by: Chef Tom Miller