Crispy Cayenne Nuts

Ingredients

• 2 tablespoons butter 
• 0.3 teaspoon cayenne pepper 
• 0.5 teaspoon cinnamon 
• 2 tablespoons orange juice 
• 2 cups pecan halves 
• 0.8 teaspoon salt 
• 3 tablespoons sugar 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Stir together first 6 ingredients in a heavy skillet over low heat, stirring until butter melts and sugar dissolves.
2. Add pecan halves, tossing to coat.
3. Spread pecans in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.
4. Bake at 250 for 1 hour, stirring every 15 minutes.
5. Remove nuts from oven, and transfer to a large piece of aluminum foil. Separate nuts with a fork, and cool completely. Store nuts in an airtight container for up to 5 days at room temperature or 1 month in freezer. If frozen, bring to room temperature before serving. If nuts become sticky, bake on an aluminum foil-lined pan at 250 for 20 minutes or until crisp.