Preheat oven to 325º F.

Place pecans in a large baking pan (I use a 9 x 13-inch aluminum baking dish); avoid stacking. Bake for 10 minutes. Add butter and stir until pecans are well coated. Sprinkle salt and sugar over pecans. Lower heat to 250° F and bake for 20 to 30 minutes longer or until pecans are golden brown; stir twice during that period. Remove from oven and drain on paper towel. When cool, place nuts in a sealed glass jar or zip lock bag. Nuts will keep 10 to 12 weeks. Yield: 4 cups.