3 tbsp. butter
2 tbsp. water
3/4 tsp. salt (I use 1/2 tsp.)
1 tsp. cumin
1/4 c. light corn syrup
1/8 tsp. cayenne pepper or few dashes of Tabasco sauce

Combine butter, water, salt, cumin, syrup and pepper or Tabasco sauce in a saucepan and bring to a simmer. Toss mixture with one pound of pecan halves. Spread a single layer of coated pecans on a foil lined cookie sheet and bake at 250°F for 1 hour, turning every 15 minutes.

Bake an extra 15 minutes for crispier pecans.