INGREDIENTS
4 tb Vegetable oil
3 tb Sugar
1 1/2 tb Sea salt
12 ts Cayenne pepper, or to taste
1/4 ts Freshly ground black pepper
4 c Pecans

METHOD
In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly. Drain the pecans on a baking sheet and cool. Store in an airtight container, in the refrigerator, for up to 2 weeks Yield: 4 cups