On the tenth day of Christmas, there were nuts. No, I’m not talking about Great Aunt Bethany with the jello mold that may or may not contain cat food (if you don’t get that reference you need to watch more Christmas movies). I’m referring to the nuts of the pecan variety, lightly coated in a shiny glaze and spiced to perfection with paprika, cumin, cayenne, sugar, and ginger.
This is a recipe that my mother saved from the August 1991 issue of Metropolitan Home magazine. They are spicy and slightly sweet, very different from sugary glazed pecans (which are delicious, as well). These are so easy to whip up and last for over a week, so they’re a great do-ahead option. Just be sure to watch them as they roast; nuts are notoriously quick to burn. Keep a bowl of them by the tree for snacking while gift wrapping. You can thank me later.