Melt butter in a large saucepan; stir in cumin
and red pepper, and cook 1 minute. Remove from heat; add pecans, sugar,
and salt, stirring to coat.
Spread pecans in a single layer in 2 (15 x 10-inch) jelly roll pans.
Bake at 300*F (150*C) for 20 minutes, stirring occasionally. Cool
and store in an airtight container.
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