• 5 cup Cane River Mammoth pecan halves
  • 1/4 cup fresh rosemary, chopped
  • 1 tablespoon fresh cracked pepper
  • 1/4 cup olive oil
  • 2 tablespoon sugar
  • 2 teaspoon kosher salt


  1. Preheat oven to 350.
  2. Lay rosemary leaves on cutting board and roll with a rolling pin to crush leaves, then chop.
  3. Mix olive oil and remaining ingredients in a bowl; add pecans and toss to coat.
  4. Place pecans on rimmed baking sheet and roast for 17-20 minutes.

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