Place 1 cup finely chopped pecans and 1 tablespoon vegetable oil in plastic bag; toss to coat. Combine 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon curry powder, 1/8 teaspoon ground cinnamon and dash of ground red pepper in small bowl. Add to nuts; toss to coat. Place nuts in small pan over medium heat and stir constantly until nuts are lightly toasted. Sprinkle nut mixture with 1 teaspoon garlic salt; cool to room temperature. Instead of spreading dough with sour cream mixture, sprinkle 1/2 cup spiced nuts over dough (store remaining nuts in tightly covered container). Cut into 24 (10-inch) strips. Form into desired shapes. Bake as directed. Makes 24 breadsticks.