- 6 tablespoons plus 2 teaspoons sugar
- 2 tablespoons butter
- 2 tablespoons orange juice
- 3/4 teaspoons salt
- 3/4 teaspoons ground cinnamon
- 1/8 to 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground mace
- 1/2 pound pecan halves (about 2 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 15- x 10-inch 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.
