Originally, these crunchy nuts were used to top a salad, but I adjusted the recipe so they could stand on their own as a snack. Cayenne pepper gives them a little kick, making the nuts a fun party starter or hostess gift. -Terry Maly Olathe, Kansas
- 1/3 cup butter, melted
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 pound pecan halves
- In a large bowl, combine the butter, cinnamon, salt and cayenne. Stir in pecans until evenly coated.
- Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until pecans are toasted, stirring every 5 minutes. Yield: 4 cups.
Originally published as Cinnamon 'n' Spice Pecans in Quick Cooking November/December 2004, p32
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