2 cups pecan halves or unblanched almonds
1 1/2 tsps butter
1 tablespoon fresh rosemary finely chopped
1 1/2 tsps brown sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Heat oven to 350 degrees. Spread nuts in a single layer on a cookie sheet. Bake about 10 minutes, or till nuts are lightly toasted and fragrant.
Meanwhile, melt butter in a medium saucepan over medium heat until sizzling. Remove from heat. Stir in rosemary, brown sugar, salt and cayenne. Add nuts to butter mixture; toss to coat. Cool slightly before serving.
May refrigerate up to 1 month.