Yield: 2 cups

1½ cups pecan halves
3 tablespoons olive oil
3 tablespoons firmly packed brown sugar
1 tablespoon chopped fresh rosemary
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon ground red pepper
¼ teaspoon ground white pepper


1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil. Set aside.

2. In a large bowl, combine pecans and olive oil. Add sugar, rosemary, paprika, salt, black pepper, red pepper, and white pepper, stirring to combine. Place on prepared baking sheet.

3. Bake for 10 to 12 minutes. Remove from oven, and let cool completely. Store in an airtight container for up to 2 weeks.