Rosemary Pecans
(from shawn’s recipe box)
Source: Sara Quessenberry, Real Simple, NOVEMBER 2007
Serves 7 peopleCategories: Nuts
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
Directions
-
Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and kosher salt. Add the pecan halves and toss. Transfer to a baking sheet and bake, stirring occasionally, until toasted, about 12 minutes. Add the rosemary and toss to combine. Transfer to a bowl and serve warm or at room temperature.