1 tbsp. Imperial sugar
2 tbsp. cider vinegar
2 c. pecan halves
1 tsp. butter
Seasoned salt

Mix sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts. Place in shallow baking pan and toast at 250 degrees, stirring frequently, until lightly browned. Add butter and seasoned salt to taste, about 1/2 teaspoon and toss to coat nuts. Continue baking until toasted. Cool and store in tight container. Refrigerator keeps them crisp. Makes 2 cups.