Rosemary Pecans

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.