500 grams shelled pecans

50 grams butter, melted

leaves from five sprigs of thyme

1 tablespoon paprika (some sweet, some hot, according to taste)

1 teaspoon black pepper

a few drops of Tabasco sauce

3 tablespoons sugar

1 teaspoon salt

1 tablespoon sesame oil



Combine all the ingredients except the pecans in a large bowl. Add the pecans and mix until coated on all sides.

Spread the pecans in a single layer on a baking pan lined with baking paper.

Toast for 10-12 minutes at 180 degrees Celsius. Cool and store in an airtight container.