I love these pecans and make them each year to put on my cookie trays. They disappear FAST!!
Cinnamon Toast Pecans
2 Tablespoons melted butter 2 Tablespoons White corn Syrup 2 teaspoons sugar ½ Teaspoon ground cinnamon ¼ teaspoon salt 4 cups pecan halves (about 1 pound)
Preheat oven to 250 F. Stir together first 5 ingredients, add pecans, toss to coat. Spread coated nuts in a single layer on a large jelly roll pan. Bake for 1 hour, stirring every 15 minutes. Let cool, store in airtight container for up to 2 weeks.