With spring’s arrival, we excitedly break out of winter hibernation to entertain. Here is a healthy and simple cocktail snack. This recipe for spiced nuts (using pecans) was tested by Jeanne Hinman.

Spiced Nuts
4 cups unsalted nuts
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
2 tablespoons chopped, fresh rosemary
1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Scatter nuts on rimmed baking sheet and bake, shaking a couple of times, for 10 to 15 minutes.

In a small, heavy skillet, over medium high heat, sprinkle the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from heat and add the butter, brown sugar, rosemary and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, about 2 to 2 1/2 minutes. Keep warm.

Tip the nuts into a large warmed bowl, pour the warm, spiced butter over the nuts, and add 1 1/2 teaspoons salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let cool completely.

Can be made up to a week ahead if kept in an airtight container.