Recipe courtesy of Mary Sue Milliken and Susan Feniger
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4 cups



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.

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