Directions1. Melt butter in a large saucepan; add cumin and red pepper. Cook mixture one minute. Remove from heat; add pecans, sugar and salt, stirring gently to coat.
2. Spread in a single layer in a 15" x 10" x 1" jellyroll pan. Bake at 300
degrees approximately 35-40 minutes. Stir every 10 minutes. Store in
airtight container. Yield 4 cups.