Roasted Louisiana Pecans with Rosemary

Appetizers

Makes 5 cups

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Ingredients:

5 cups Louisiana pecans
1/4 cup olive oil
1/4 cup fresh rosemary, coarsely chopped
4 teaspoons kosher salt
1 tablespoon granulated sugar
2 teaspoons freshly ground black pepper

Roasted Louisiana Pecans with Rosemary

Click image to enlarge

Method:

Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes.

Let cool on the baking sheet, transfer to a bowl, and serve.