My neighbor brought a tin of this over and I hid it from my husband so I could eat it all.

You can dress these up a few different ways while still keeping the spirit of a simple, addictive snack. For a warm holiday touch, stir 1 teaspoon of ground cinnamon into the brown sugar and salt before adding the butter. If you like a little kick, add 1/4 teaspoon cayenne pepper or a pinch of crushed red pepper flakes for sweet heat. For a saltier, more snacky flavor, increase the salt to 3/4 teaspoon or sprinkle a bit of flaky salt over the pecans right when they come out of the oven. You can also swap in dark brown sugar for a deeper molasses note, or use mixed nuts instead of all pecans, keeping the total amount to about 3 cups. Store the cooled nuts in an airtight container at room temperature for up to a week; for longer storage, freeze them in a well-sealed bag and let them come to room temperature before serving. Food safety tips: Always start with fresh, good-smelling pecans, as nuts can go rancid if stored too long or too warm. Because the sugar coating gets very hot, keep children and pets away from the oven and the baking tray while the nuts are hot, and avoid touching or tasting them until they’ve cooled and the sugar has hardened to prevent burns.