GATHER YOUR INGREDIENTS
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
2 cups pecan halves
1 tablespoon sugar
BEFORE YOU BEGIN
These nuts can be stored in a zipper-lock bag at room temperature for up to 1 week. If adding to a salad, be sure to shake off any extra sugar first.
Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the salt, pepper, cinnamon, cloves, and allspice, followed by the pecans. Toast the nuts, stirring often, until the color of the nuts deepens slightly, 6 to 8 minutes. Transfer the nuts to a bowl and toss with the sugar. Spread the coated nuts on a plate to cool.