Spicy Pecans

I should call these “Adrianne’s Spicy Pecans” after one of my close friends.  Every time I make these, I’m required to set some aside for her.  They’re delicious year round, but I especially enjoy them in the fall and winter months.  They’re great with cocktails, in a Roasted Butternut Squash and Pear Salad (recipe on theripetomato.com), crumbled on top of vanilla ice cream, or as a cheese board component.