In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar
over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan,
until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a
sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days
ahead and kept in an airtight container.
