INGREDIENTS:
1 stick (1/2 cup) butter 
2 teaspoons ground cumin
3/4 teaspoon ground red pepper
2 (12-ounce) packages,
  (8 cups) pecan halves 
2 tablespoons granulated sugar
3/4 teaspoon salt 

DIRECTIONS:
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) jellyroll pans. 
Bake at 300° for 20 minutes,
stirring occasionally.

Cool and store in an airtight
container.

Makes 8 cups.