Prep 10 minutes, cook for 5 minutes, and bake for 1 hour
- 1/3 cup of sugar
- 1/4 cup of butter or margarine
- 1/4 cup of orange juice
- 1 1/4 teaspoons of salt
- 1 1/4 teaspoons of ground red pepper
- 1/4 teaspoon ground of mace
- 1 pound of pecan halves (about 4 cups)
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 15x10 inch jellyroll pan.
Bake at 250 degrees 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.
Yield: about 4 cups