4 tbsp. butter
2 cups pecan halves
2 tbsp. light brown sugar
2 tbsp. roughly chopped rosemary leaves
2 tsp. Worcestershire
1 tsp. chili powder
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
1. Heat butter in a large cast iron pan over medium heat. Add pecans and cook, swirling pan constantly until nuts are toasted, about 5 minutes.
2. Add brown sugar, rosemary, Worcestershire, chili powder, salt, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly until fragrant, 1-2 minutes.
3. Transfer pecans to baking sheet, spread into a single layer and let cool.