Instructions: In large pot of boiling water, blanch pecans for 1 minute; drain. Stir together sugar, oil and vanilla; toss with pecans. Spread on foil-lined rimmed baking sheet; bake in 300F oven for 20 minutes. Stir and bake for 20 minutes longer.

In small bowl, combine cinnamon, nutmeg, salt and cayenne. Sprinkle over pecans; toss to combine. Return to oven; bake for 5 minutes. Let cool on pan on rack. (Can be stored in airtight container at room temperature for up to 1 week or frozen for up to 1 month.)

Makes 4 cups

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