I made these before Christmas. I thought they were good.
3 cups pecan halves
3 tablespoons fat-free italian Parmesan salad dressing
2 teaspoons cumin
2 teaspoons crushed red pepper
HEAT oven to 325°F. Mix nuts, dressing, cumin and crushed red pepper flakes in medium bowl; toss to coat. SPREAD into single layer on foil-covered baking sheet. BAKE 20 min. or until lightly toasted, stirring after 10 min.
Yield: 12 servings. Per serving (1/4 cup)= 184 Calories; 18g Fat (84.2% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.