Southwestern Spiced Pecans recipe

This recipe is from the Pillsbury Classic Cookbook, Holiday Appetizers & Desserts, December 2002 #262. 

SOUTHWESTERN SPICED PECANS

1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
5 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/4 cup orange juice
2 cups (about 8 oz.) pecan halves

1. Heat oven to 350°F.  Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.

2. In small saucepan, combine 1 tablespoon of the taco seasoning mix, 4 tablespoons of the sugar, the cinnamon and 1/8 teaspoon of the ground red pepper; mix well.  Stir in orange juice.  Bring to a boil over medium heat.

3. Remove from heat.  Stir in pecans.  Pour mixture into sprayed foil-lined pan; spread evenly.  Bake at 350°F. for 15 minutes, stirring once.

4.  Meanwhile, in small bowl, combine remaining taco seasoning mix, remaining tablespoon sugar and remaining 1/8 teaspoon ground red pepper; mix well.

5. Remove pecans from oven.  Place pecans in medium bowl.  Add spice mixture; toss to coat.  Return pecans to foil-lined pan.

6. Return to oven; bake an additional 5 minutes, stirring once.  Cool 15 minutes or until completely cooled.

Number of Servings:  2 cups.

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