1 1/4 pounds of pecans (20oz) (can use mixed nuts)
1/4 t. cayenne pepper
2-3 T. brown sugar
2 t. salt
3 T. butter melted
2 T. chopped fresh rosemary (1T dried, crushed)
Preheat oven to 350 degrees. Spread nuts on a baking sheet and toast in oven until light golden brown - approximately 10 minutes.
In a large bowl, combine the rosemary, cayenne, brown sugar, and melted butter. Add toasted pecans to warm nuts and toss. How easy!
Recipe from Mary Carington