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Spiced pecans work because the seasoning arrives in layers. Coconut oil coats the nuts first, helping them roast evenly, while tamari, ginger and cayenne are added later so their flavor stays distinct.

A moderate oven gives the pecans time to toast without scorching their natural oils. Keeping them in a single layer also matters; crowded nuts steam and color unevenly.

Cool the pecans completely before storing. Their texture firms as they come to room temperature, and a sealed container keeps the roasted flavor and crispness intact.

Ingredients

• 1/4 cup coconut oil
• 1/3 cup tamari or soy sauce
• 2 teaspoons ground ginger
• 1/4 teaspoon cayenne pepper, or to taste
• Olive oil spray or parchment paper
• 4 cups pecans

Method

Heat the oven to 300°F (150°C). Melt the coconut oil. Mix tamari, ginger and cayenne separately. Spread pecans in one layer on a prepared baking sheet, coat with coconut oil and roast for about 15 minutes. Toss immediately with the tamari mixture, return to the oven for about 10 minutes, then cool completely before storing.