Rosemary Pecans
rec.food.cooking/2002
Makes 2 cups

Pick up some freshly shelled pecans and fresh rosemary and you can make
these addictive cocktail nuts in about 10 minutes. The recipe is adapted from The Union Square Café Cookbook. Packaged in a pretty bowl or festive tin, these nuts make a nice hostess gift.

2 cups shelled pecans
1 tablespoon softened butter or olive oil
1 tablespoons brown sugar
pinch of cayenne
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary

Spread the nuts on a baking sheet and place in a preheated 400F oven. Toast the nuts for 10 minutes, stirring to prevent burning, until they are fragrant.

Meanwhile, in a large bowl, combine the butter with the brown sugar,
cayenne, salt and rosemary. Add the hot nuts to the bowl and toss to coat them well with spice mixture. Serve warm or at room temperature.

Spicy-Sweet Almonds with Rosemary
rec.food.cooking/Paige Oliver/2000

Spread 8 ounces of almonds on a baking sheet.
Bake at 350 degrees F for about 10 minutes.

In a saucepan, melt until sizzling, and remove from heat:
1 1/2 tablespoons salted butter
Add:
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Toss almonds in the butter mixture, and then spread on sheet to cool before serving.