This lovely pecan recipe will help you ease your way into the chill of winter. Make a batch for your friends and keep some on hand throughout the holiday season.

4 tablespoons unsalted butter

2 tablespoons canola oil

1 tablespoon curry powder

2 teaspoons salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon cayenne

1 pound shelled pecan halves (4 cups)

1. Preheat the oven to 300*F.

2. Heat the butter, oil, curry powder, salt, cinnamon, cumin and cayenne in a small saucepan over medium heat to release the flavors and dissolve the salt.

3. Pour the mixture into a large bowl and add the nuts.

4. Toss the nuts to coat them thoroughly.

5. Spread them in a single layer on a foil-lined baking pan with sides.

6. Bake 30 minutes, stirring well every 10 minutes, until the nuts are deeply browned.

7. Slide the foil out of the pan onto a cooling rack and let the nuts cool completely. Store in airtight containers.

Makes 4 cups.

Recipe and photo courtesy of Fine Cooking Magazine and sunsentinel.com. Recipe originally published 12/10/09.

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