¼ c. unsalted butter
1½ tsps. ground cumin
¼ tsp. ground red pepper
3 cupbs pecan halves
2 Tbsps. sugar
1 tsp. salt

Melt butter in a large saucepan and cook 2 min. Do not burn. Add cumin and red pepper; cook 1 min. Remove from heat and add pecans, sugar and salt stirring to coat. Spead in a single layer in a 15x10x1-in. jelly roll pan. Bake at 300* for 20 min. stirring once. Spread onto paper towels to cool completely. Store in airtight container