Recipe Notes Makes 2 cups.
2 cups pecan halves
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon fresh rosemary, finely chopped
½ teaspoon coarse sea salt, or more to taste
Preheat oven to 170°F.
In a large bowl, toss the pecans with honey, oil, rosemary and salt.
Spread out evenly on a rimmed baking sheet and bake for 15 to 20 minutes, until nuts are toasted.