Ingredients
4 tablespoons unsalted butter
1 teaspoon maple syrup
2 teaspoons Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 tablespoon fresh rosemary, finely chopped
1 pound pecan halves, approximately four cups
Method
Preheat oven to 350 degrees.
In a heavy saucepan, add the unsalted butter and place over medium high heat. As it melts, the solids will start to brown. Turn the heat to low, add the maple syrup and stir until dissolved. Add salt, ground black pepper, cayenne and rosemary. Once combined, add the pecan halves.
Pour the nut mixture into a shallow pan, spreading nuts in a single layer. Place them in oven and watch, shaking every five minutes. This takes about 15 minutes.
Remove from the oven and serve warm or, once cooled, package for gift giving.
JeriLynne Clifford is founder and owner of Hill Country Bon Vivant. Her cookbook is titled "The Vineyard Table: Cooking, Wine and Stories of Hospitality."