- 4 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 1/2 tablespoons sea salt
- 1 to 2 teaspoons cayenne pepper, or to taste
- 1/4 teaspoon freshly ground black pepper
- 4 cups pecans
In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly.
Drain the pecans on a baking sheet and cool.
Store in an airtight container, in the refrigerator, for up to 2 weeks.