1/4 cup butter
1/4 cup packed brown sugar
1/4 cup water
4 cups Bergeron pecan halves
4 tsp fresh chopped rosemary
1/4 tsp salt
1/4 tsp chili powder
1. Preheat oven to 350 F and spray a sheet pan with cooking spray.
2.In a 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook for 1 minute or until sugar dissolves, stirring constantly.
3.Add pecans, rosemary, salt and chili powder. Cook 3–5 minutes or until syrup thickens and pecans are coated, stirring constantly.
4. Spread pecans in a single layer on a sheet pan.
5. Bake 12–14 minutes, stirring halfway through (about 7 minutes). Immediately separate pecans with fork; cool completely (about 30 minutes).
Recipe courtesy of Bites and Boards.