Roasted Rosemary Pecans

• 1/4 Tsp Cayenne Pepper
• Pinch of Sugar
• Pinch of Nutmeg
• 1 Tblsp Salt
• 1 Tblsp Olive Oil
• 1 Pound Pecan Halves
• 2 Tsp Butter
• 2 Tblsp Dried Rosemary Leaves

Set oven at 300

Mix the rosemary with the cayenne pepper, sugar, nutmeg & salt

In a skillet, heat the oil. Add the butter and when melted stir in the rosemary mixture. Cook for 1 minute, stirring constantly. Remove the pan from the heat. Add the pecans and stir to coat them all over.

Transfer the nuts to a baking sheet,making one layer.

Roast them 10-15 minutes, stiring every 5 minutes until they are golden brown.

Can be stored in an airtight container for up to 1 week.