½ teaspoon. ground cumin
¼ teaspoon chili powder
pinch cayenne powder (use 1/4 teaspoon if like it spicier)
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
2 tablespoons coconut oil
1 tablespoon agave or maple syrup
2 cups shelled whole pecans
1 tablespoon. coarse sea salt
Preheat oven to 325 degrees. In a bowl, mix cumin, chili powder, garlic powder, sea salt, cayenne, and cinnamon; set aside. Heat oil in a nonstick skillet over low heat. Add spice mixture and stir well. Simmer for 3 to 4 minutes to mellow flavors. Place nuts in a bowl. Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake at 325 degrees for 15 minutes. Remove from oven and toss well. Then sprinkle with sea salt and stir again.
Let cool for 1-2 hours then remove from baking sheet and place in jars or airtight container for storage.