A little different recipe than the normal roasted pecans you find. These make great gifts and the aroma from this dish while it is baking makes your whole house smell wonderful.
In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
Return the pecans to the oven for another 10 minutes.
Remove from oven again and add the salt and the other 2 tablespoons of butter.
Stir the pecans well and return to the oven for another 10 minutes.
In a small bowl, mix the rosemary, cayenne and brown sugar.
Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
2 teaspoons seasoning salt (or more to your preference and taste)
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Line baking sheet with aluminum foil. Combine nuts on baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes.
In a large bowl, combine rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm.
Note: You can use any combination of cashews, whole unpeeled almonds, peeled peanuts, pecans, hazelnuts, Brazil nuts or whatever suits your taste; just keep in mind that pecans work particularly well because their crevices hold the seasoning. You can also use raw unsalted nuts for this recipe, just be sure to toast them a bit longer, about 10 minutes, or until lightly golden.
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