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Spiced Pecans

 Salted and Spiced Pecans

  • 1 stick (4 ounces) unsalted butter

  • 1 tablespoon coarse salt

  • 1 teaspoon cayenne

  • 2 pinches of red chili flakes

  • 2 pounds whole organic pecan halves

  • 1 teaspoon very finely chopped fresh rosemary leaves 

Melt the butter in a skillet over medium heat. Stir in the spices and salt. Pour in the pecans and mix with a spatula until pecans are evenly coated and spices thoroughly distributed, about 4 minutes. Sprinkle with fresh rosemary. Serve warm or at room temperature. (The nuts will keep in an airtight container for several days.)