Ingredients
1/4
cup butter or margarine
1/2
cup packed brown sugar
1/4
cup water
4
cups pecan halves
4
teaspoons chopped fresh rosemary leaves
1/4
teaspoon salt
1/4
teaspoon chili powder
Preparation
Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.
