Chili-Toasted Pecans with Dried Cherries

I have never been a big fan of nuts. I can tolerate hazelnuts and almonds, but just about every other nut I could leave well enough alone. However, I they are a great source of protein and a perfect snack for my two growing boys so I have been trying to find recipes to incorporate more nuts into my family's diet. I came across a recipe for Chili-Toasted Pecans with Dried Cherries, which looked like a perfect way to encourage my family to eat more nuts. The recipe is as follows:

• 1 tablespoon vegetable oil
• 1/2 teaspoon bottled hot pepper sauce
• 2 cups pecans (the recipe called for halves, but I used pieces)
• 1 1/2 teaspoons chili powder
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1/2 ground cumin
• 1/4 teaspoon dried oregano
• 3/4 cup dried cherries (or a combo of raisins and dried raisins)

Combine oil and hot pepper sauce, add pecans, toss. In another bowl combine chili powder, salt, pepper, cumin, and oregano. Add mixture to pecans. Place in a single layer on a baking sheet.

Bake at 325 degrees for 12 to 15 minutes, stirring every 5 minutes. Stir in cherries. Store in an air tight container.

My husband and I loved this recipe. I normally am not a fan of pecans, but when combined with the spices and cherries, the combination is delicious. My two boys were unsure of these nuts until they tried them, and then ate multiple servings. A great, easy nut recipe.

Adapted from a special insert of Better Homes and Gardens magazine.