Spicy Pecans

2 tablespoons vegetable oil
2 tablespoons butter
1 teaspoon dark-brown sugar
1/2 teaspoon each cumin, paprika, garlic powder
1/4 teaspoon cayenne
2 cups shelled pecan halves
1/2 teaspoon salt

Heat oven to 350. Coat jellyroll pan with nonstick cooking spray.
Heat oil and butter in saucepan; stir in sugar, cumin, paprika, garlic powder, pepper; cook 2 minutes, stirring occasionally.
Place pecans in bowl. Add oil mixture and 1/4 teaspoon salt; toss to mix. Spread on prepared pan.
Bake in 350 oven 10 minutes. Turn nuts over. Bake 5 minutes. Remove from oven; sprinkle with remaining salt. Cool pan on rack. (Store airtight up to 2 weeks.)

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