1 T butter
2 T canola oil
1/2 c packed brown sugar
1.5 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 c pecan halves
Coat a glass pie plate with cooking spray. Place butter in pie plate. Microwave on High for 30 to 45 seconds or until melted. Stir in sugar and spices. Microwave on High for 1 minute. Stir well. Add 2 cups pecans. Stir in nuts until well coated. Microwave on High for 2 to 3 minutes, stirring every minute. Spread out on wax paper until cooled.
NOTE: Nuts will continue to toast for about a minute after removal. This method gives them a granular coating, not a glaze. I think these pecans would be great added to cookies.
ANOTHER METHOD, TAKE 2:
The method I would like to try next time: Place 2 T butter in a glass measuring cup. Microwave butter on High for 30 to 45 seconds until melted and warm. Add sugar, and stir well. Microwave mixture on a very low setting for [a few minutes, not sure how long] until sugar melts. Cool slightly; stir in vanilla until smooth. Stir in spices.
Coat a glass pie plate with cooking spray. Place 2 cups pecans in pie plate. Pour sugar mixture over pecans, and stir until pecans are well coated. Microwave on High for 3 minutes, stirring every minute. Spread out on wax paper until cooled.
Modified from many sources, including several recipes on http://www.cooks.com and http://www.recipezaar.com. The melting sugar method was recommended for making chocolate chip cookies. See “Secrets of really good chocolate chip cookies” at www.well.com/~vard/cookies.html.