Ingredients:-

• 4 cups pecan halves
• 1/3 cup natural cane sugar (brown sugar)
• 2 tablespoons fresh Rosemary (or if dried add an extra Tbs)
• 1 tablespoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon paprika powder
• 4 tablespoon (1/2 stick) unsalted butter (melted)
• 1 tablespoon pure vanilla extract

Directions:-

• Preheat the oven to 400 degrees F. (200 degrees C)
• Spread pecans on a rimmed baking sheet. Place in oven for 5 to 7 minutes to lightly toast.
• Meanwhile, for the spice mixture, in a small bowl combine the sugar, rosemary, salt, black pepper, red chilli powder and paprika powder ; stir to mix. In an extra-large bowl, combine the melted butter and vanilla. Add the toasted pecans to the bowl with butter and vanilla; toss to coat. remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the spice mixture; toss to coat evenly with spices.
• Spread coated pecans to the same baking sheet. Bake for 8 to 10 minutes, until toasted and fragrant, stirring once halfway through. Sprinkle with additional salt, if desired. Cool pecans completely; they become more crisp as they cool. Store cooled pecans in an airtight container up to 1 week.

Variation :- Use walnuts instead of pecans, Use Italian seasoning or just dried Oregano instead of Rosemary.