Melt the butter in a saute pan over medium heat. Be careful not to burn. Stir in the sugar and add a splash of olive oil. Stir in the rosemary and cayenne, then add the pecans. Stir to coat well, and cook until they begin to brown and the aroma is released. Remove from the heat, then salt and pepper to taste. Spinkle the peacan topping over your dish while still warm.