Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts. Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned. Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts. Continue baking until toasted. Cool and store in tight container. Refrigeration keeps them crisp.
Yield: 2 cups.
Cajun Country -- New Iberia, Louisiana