Spicy Crackers and Rosemary Spiced Pecans

Spicy Crackers

Ingredients:

1 16 oz package of unsalted crackers (I like the oyster crackers but you can use anything)

1 Cup Canola Oil

2 teaspoons crushed red pepper flakes

1 (1oz) package of dry ranch salad dressing mix

Directions:

Unwrap the crackers and place them all into a 1 gallon size glass jar with a tight fitting lid. In a small bowl, whisk together the canola oil, red pepper flakes and ranch dressing mix. Pour over the crackers.

Close the lid tightly and roll the jar every 5 minutes for an hour to coat with the spices. The longer they sit, the better they get!

Rosemary Spiced Pecans

Ingredients:

1 lb of pecan halves

1 tablespoon of fresh rosemary, minced

½ teaspoon cayenne pepper

1 tablespoon dark brown sugar

1 tablespoon kosher salt

2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350

On an ungreased cookie sheet, spread out the pecan halves and bake for 10 minutes or until toasted and fragrant

Meanwhile, in a medium bowl, mix together the rest of the ingredients thoroughly

When pecans are toasted, toss with spice mixture. Serve or store in an airtight container