Rosemary Pecans Recipe
- 2 tablespoon unsalted butter
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 2 cup Priester's pecan halves
- 2 teaspoon chopped fresh rosemary
Heat oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and 1/2 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.