Special thanks to: LM, Bolingbrook, IL Servings: 6 Directions: 1/4 cup butter or margarine 1-1/2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 3 cups Surratt Farms pecan halves 2 tablespoons sugar 1 teaspoon salt In a large skillet, melt butter. Add the cumin and cayenne; cook and stir for 1 minute. Remove from the heat; stir in the pecans, sugar and salt until well coated. Spread in a single layer in a greassed 15in. x 10 in. x 1 in. baking pan. Bake at 300 degrees for 25-30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container. Yield 3 cups. Special Notes: