Roasted Rosemary Pecans

I adapted this recipe from my beloved cooking show host Nigella (is it wrong to say I have a teensy crush on her?). I added sugar to balance the herby/savory taste, and I think they are great as little gifts. I usually double the recipe, as it freezes beautifully.

2 1/2 T. unsalted butter
2 T. (packed) finely chopped rosemary
1 t. Kosher salt (or 1/2 t. regular)
1/4 t. (scant) cayenne pepper
1 T. sugar
2 cups pecan halves

Preheat oven to 350 degrees.

Add butter to rimmed cookie sheet or baking dish, and place in oven until melted. Remove and add rosemary, salt,  and cayenne, mixing well to combine. Toss mixture with pecans until well coated, then spread out and bake for 10 minutes. Serve warm or at room temperature.

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