1/4 cup unsalted butter
1 1/2 tsp ground cumin
1/4 tsp ground red pepper
3 cups pecan halves
2 tbsp sugar
1 tsp salt

Preheat oven to 300. Melt butter in a large saucepan; add cumin and red pepper and cook mixture 1 minute. Remove pan from heat; add pecans, sugar and salt, stirring gently to coat. Spread pecans in a single layer in a jelly roll pan. Bake for 20 minutes, stirring occasionally. Store in an airtight container for up to 5 days.