- 1/3 cup sugar
- 1/4 cup butter or margarine
- 1/4 cup orange juice
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground mace
- 1 pound pecan halves (about 4 cups)
How to Make It
Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts, and toss to coat.
Place pecan mixture in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake at 250° for 1 hour, stirring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in an airtight container up to 1 week, or freeze up to 1 month.