Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add
the pecans and saute until lightly browned, about 3 minutes. Add the brown
sugar and cook until caramelized. Stir in the paprika, chile powder and
cumin. Add the vinegar and cook until all the liquid has evaporated. Season
with salt. Spread the pecans on a cookie sheet and bake in an oven until
crisp, about 3 to 5 minutes. WALT
Recipe by: The New Texas Cuisine
Posted to MC-Recipe Digest V1 #837 by Walt Gray <waltgray@mnsinc.com> on
Oct 11, 1997
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