1 tablespoon butter, melted
1/8-1/4 teaspoon cayenne pepper (if you like spicy things)
1 tablespoon chopped fresh rosemary (or 2 teaspoons dried)
8 ounces raw pecan halves (or walnut halves, if you prefer)
½ teaspoon kosher salt (or half as much table salt)
Heat the oven to 350 and line a rimmed baking sheet with foil or parchment for easy cleanup.
In a medium-sized bowl, stir together the butter, cayenne, and rosemary, then add the pecans and stir to coat.
Arrange the pecans on the baking sheet, sprinkle with salt, and bake 10-15 minutes, until they’re very fragrant and a shade darker (they’ll crisp as they cool).
Store the cooled nuts in an airtight container at room temperature.