In a large skillet melt butter over low heat. When foaming stir in Creole spice and sugar. Add pecans, tossing pan to thoroughly coat. Continue to cook slowly, allowing pecans to toast in sugar mixture -- watch carefully since they will burn easily. When browned and fragrant, pour pecans onto a lightly-greased baking sheet and let cool slightly, stirring from time to time. Best when served slightly warm.
Yield: 1 pound