Step 1

Preheat oven to 325°F.

Step 2

Melt butter in a large skillet over high heat. Add pecans and cook, stirring frequently, until lightly browned, about 3 minutes.

Step 3

Add Splenda Sugar Blend and cook until caramelized, 3–5 minutes, stirring constantly.

Step 4

Stir in cumin, chili powder, and paprika. Add vinegar and cook until liquid has evaporated; season with salt.

Step 5

Spread pecans on a baking sheet and bake until crisp, about 3 minutes. Cool completely before serving.