ROSEMARY PECANS

By dlwigley

Ingredients

• 6 Tbsp butter, cut into pieces
• 3 Tbsp very finely chopped fresh rosemary
• 1/2 tsp salt
• 1/4 freshly ground black pepper
• 3 cups pecan halves

Preparation

Step 1

Combine first 4 ingredients in a foil lined jelly roll pan. Bake at 400* until butter melts; remove from oven. Add pecans; toss to coat. Bake 6 - 9 minutes or until pecans are lightly toasted, stirring every 3 minutes. Store in airtight container.