Roasted Brown-Butter Pecans with Rosemary

Ingredients

• 0.3 cup butter 
• 1 tablespoon rosemary fresh chopped
• 2 teaspoons kosher salt 
• 4 cups pecan halves 
• 15 servings garnish: rosemary leaves fresh
• 2 teaspoons sugar 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 35
2. Cook butter in a medium saucepan over medium heat, stirring constantly, 3 to 5 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and stir in pecans. Arrange pecans in a single layer on a baking sheet.
3. Sprinkle with salt and sugar.
4. Bake pecans at 350 for 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
5. Sprinkle with rosemary.
6. Bake 2 more minutes. Cool completely on baking sheet (about 30 minutes). Store in an airtight container.