I make these every year and give them to family members.
I use a little more brown sugar and add the extra at the end.
Once you start eating them you can't stop..
Jessica's Spiced Pecans | Yummly
Jessica's Spiced Pecans
MAKES 2 CUPS
4 tbsp. unsalted butter
2 cups pecan halves
2 tbsp. light brown sugar
2 tbsp. roughly chopped rosemary leaves
2 tsp. Worcestershire
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. kosher salt
½ tsp. Tabasco
¼ tsp. freshly ground black pepper
¼ tsp. ground cinnamon
1 . Heat butter in a 12" skillet over medium heat. Add pecans and cook, swirling skillet constantly , until nuts
are toasted, about 5 minutes.
2. Add brown sugar, rosemary , worcestershire, paprika, chili powder, salt, Tabasco, 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 a parchment paper–lined baking sheet, spread into a single lay er, and let cool, stirring pecans and breaking up sugar and spices occasionally .