- 2 T. butter, melted
- 2 T. light corn syrup
- 2T. sugar
- ½ T. ground cinnamon
- 4 C. (about 1 pound) pecan halves
Preheat oven to 250 degrees. Stir together first 5 ingredients. Add pecans, tossing lightly to coat. Spread coated nuts in a single layer on a cookie sheet. Bake for 1 hour, stirring every 15 minutes. Let cool, and store in an airtight container for up to 3 weeks, if they last that long.
Editor’s note: These would make nice Holiday gifts, presented in pretty jam jars.