Spiced Pecans

I've tried several recipes for spiced nuts and this one is my favorite so far. They are addictive and great in salads. It's from Bon Appetit, December 1990.

1 10-oz package pecan halves

2 TB (1/4 stick) unsalted butter

1-1/2 tsp ground cumin (I always ground these freshly, and I think it makes all the difference)

1/4 tsp cayenne pepper

2 TB sugar

1 tsp salt

Preheat oven to 300°F. Place pecans in a medium bowl. Melt butter in a heavy small saucepan. Add cumin and cayenne and stir until aromatic, about 15 seconds. Pour over pecans. Add sugar and salt and stir to coat. Transfer to a baking pan (I covered pan with a Silpat mat, you might use parchment paper so it doesn't stick.). Bake until nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature. (Can be prepared 5 days ahead. Store in airtight container.) Makes about 2-1/2 cups.