- 1 cup toasted pecans
- 1 tablespoon vegetable oil
- 1 tablespoon Kahlua
- 1 tablespoon Chimayo Spice Mix
- 2 tablespoon granulated or brown sugar
- Preheat oven to 300°
Toss pecans with oil and Kahlua, add Chimayo Spice Mix and sugar and toss again. Spread out on a cookie sheet and cook, stirring frequently, until toasted, about 25 minutes. Cool completely and store in an airtight container.