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2 tablespoons butter, melted
2 tablespoons light corn syrup 2 teaspoons sugar 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 4 cups (about 1 pound) pecan halves Preheat oven to 250 degrees F. Stir together first 5 ingredients. Add pecans, tossing to coat. Spread coated nuts in a single layer on a large jellyroll pan. Bake for 1 hour stirring every 15 minutes. Let cool; store in an airtight container up to 2 weeks.
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