A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.

Makes about 2 cups

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon garlic powder
2 cups pecan halves (about 4 ounces)
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt

1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.
2. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
3. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.

NUTRITION INFORMATION: Per 2-tablespoon serving: 102 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 96 mg sodium; 178 mg potassium.

Exchanges: 2 fat (mono)

0 Carbohydrate Servings

TIP: Refrigerate chili pecans in an airtight container for up to 1 month.

Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022.

MAKE AHEAD TIP: Store in an airtight container for up to 1 week.