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