Rosemary & Spice Candied Pecans

Ainekset

2 cups pecan halves

3 tablespoons unsalted butter

1/4 cup brown sugar

1 teaspoon salt

1 teaspoon cardamom

1/8 teaspoon cayenne pepper (or to taste)

2 tablespoons water

1 1/2 tablespoons coarsely chopped fresh rosemary

Ohjeet

Toast pecans in a large, dry skillet over medium-high heat until browned and fragrant, about 5 minutes.

Add butter, sugar, salt, cardamom, and cayenne to the skillet. Stirring constantly, continue cooking until the butter-sugar mixture is melted and bubbly.

Increase heat to high and add water, stirring carefully until moisture evaporates.

Toss in rosemary, mix to combine, and remove from heat.

If using a non-stick pan, spread the nuts in a single layer and cool right in the pan. If not, spread nuts in single layer on a parchment-lined baking pan.

Store cooled nuts in an air-tight container.