Chili Pecans

• 2 teaspoons peanut or vegetable oil
• 1 can (6 ounces) shelled pecan halves
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon granulated sugar
• 1 teaspoon fresh lemon juice

1. Heat oil in a heavy skillet over medium-low heat.
2. Add pecans.
3. Stir until dry and sizzling.
4. Sprinkle chili powder, cayenne pepper, salt and sugar over pecans and stir until evenly coated.
5. Sprinkle lemon juice into skillet and cook until the juice has evaporated.
6. Turn pecans out onto several thicknesses of paper toweling to drain.
7. Let cool slightly.
8. Pecans are best within an hour of being made.

peanut, pecan halves, chili powder, cayenne pepper, kosher salt, sugar, lemon juice

Taken from cooking.nytimes.com/recipes/10673 (may not work)