Instructions: In a heavy saucepan, combine water, sugar, molasses, chili powder and salt. Bring to a boil over high heat. Add pecans, stir well and reduce heat to a simmer. Cook for 10 to 12 minutes, stirring occasionally, until the syrup has been well reduced. With a slotted spoon, transfer the pecans to a greased baking sheet.

Bake the pecans at 250 degrees for about 1 1/4 hours, stirring halfway through cooking time. When done, the pecans will be dark brown and crunchy. Stir again, and transfer to waxed paper to cool. Tightly covered, the pecans will keep at least a week.

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