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Cumin-Spiced Georgia Pecans


  • 1 cup whole Georgia pecans, toasted
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon toasted & ground cumin seed
  • 1½ teaspoons extra virgin olive oil
  • Pinch cayenne pepper


  1. Preheat oven to 350 °F.

  2. Spread whole Georgia pecans on cookie sheet with sides. Place in preheated oven and bake for 10 minutes, stirring nuts once or twice for even toasting. Watch them carefully so they don’t burn. They should be slightly dark and have a little crispness to them.

  3. Let pecans cool; toss in bowl with remaining ingredients. Add more or less cayenne to your personal taste.

  4. Store in tightly covered container.

Pecans are perishable because of their high oil content and they must be stored properly to maintain good quality.
At home, unshelled pecans can be stored in a cool, dry place for three to six months. Shelled pecans need to be either refrigerated in airtight containers for up to nine months, or frozen in zipper locked freezer bags for up to two years.
Pecans can be frozen and refrozen for at least two years without loss of flavor or texture.

Recipe Source

Georgia Pecan Commission