Rosemary Pecans

By GratefulSea

May be stored at room temperature in an air-tight container for one week.

Ingredients

• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 2 cups pecan halves
• 2 teaspoons chopped fresh rosemary

Preparation

Step 1

Heat oven to 375° F. Melt the butter in a medium skillet over medium heat.

Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat.

Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes.

Add the rosemary and toss to combine. Serve warm or at room temperature.