Spicy pecans

I made these last weekend to go with a little playoff football action…they tasted even better with a Pats victory!

Mise en place

I tend to use pecans because I usually have a stash of them in my freezer. I would omit the salt if using salted nuts.

Sweet and spicy

Spicy pecans
Source: Union Squre Cafe bar nuts (via Joe and Ed)

Ingredients
2 1/2 cups pecans (or nut of your choosing)
2 T fresh rosemary leaves, coarsely chopped (or 1 tsp dried rosemary)
1/2 tsp cayenne pepper
2 tsp dark brown sugar
1/2 tsp salt
1 Tbsp unsalted butter, melted

Directions
1. Preheat oven to 350 degrees F.
2. Spread pecans on a baking sheet and bake for 8-10 minutes (just until you start to smell them).
3. In a large bowl, mix rosemary, cayenne pepper, brown sugar, salt, and melted butter. Add warm nuts and toss thoroughly. Serve warm.