Chili Toasted Pecans and Dried Cherries

1 Tablsp vegetable oil                      1/2 teasp hot pepper sauce

2 cups pecan halves (8 oz)               1 1/2 teasp chili powder

1 teasp black pepper                                3/4 teasp salt

1/2 teasp grd cumin                             1/4 teasp dried oregano, crushed

3/4 cup dried cherries - OR - a combo of raisins and dried cherries (4 oz)

Preheat oven to 325.  In a large bowl, combine oil and pepper sauce.

Add pecans and toss to coat evenly.  Set aside.

In another bowl, combine chili powder, pepper, salt cumin and oregano.

Add to the pecans and toss well.  Place in a single layer on a cookie shet

bake for 12-15 mins or until toasted, stirring every 5 mins.  Stir in the

cherries, serve warm or at room temp.