Preheat oven to 350 degrees. Arrange pecans on a rimmed baking sheet and toast until fragrant, about 10 minutes; transfer to a medium bowl. Meanwhile, mix rosemary, cayenne and salt in a small bowl.
Melt butter and brown sugar together in a small saucepan set over medium-high heat or in the microwave. Drizzle mixture over nuts and stir to coat well. Sprinkle with rosemary mixture and toss to coat. Allow nuts to cool before serving.
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 194 (80%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 5.1mg||2 %|
|Sodium 96.3mg||3 %|
|Potassium 127.9mg||3 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10.2g|
|Protein 2.5g||4 %|
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Calories per serving: 241
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