1 pound shelled whole pecans
2 tablespoons Rosemary Olive Oil
2 tablespoons of chopped, fresh rosemary
Position a rack in the center of the oven and preheat to 275° F. Put the pecans in a 9 x 13” sheet or roasting pan and shake the pan to level them. Drizzle Rosemary Olive Oil over the pecans. Roast in the center of the oven about 5 minutes. Take them out and toss until the pecans are glossy and well coated, then roast 45 minutes longer, or until they’re just a shade darker than when they were raw. While the pecans are hot, sprinkle on the rosemary and salt them generously. Toss until they are well coated.