- 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.