Ingredients
2 tablespoons unsalted butter
1 teaspoon sugar
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary
Directions
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.
2. Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes.
3. Add the rosemary and toss to combine. Serve warm or at room temperature.