Pecans are a big deal here in the South. They grow all over Tallahassee; our friends the Watkins have a beautiful grove of pecan trees on their land in Monticello. These, I bought at the Farmers market, yesterday.
This recipe is a slight variation on an Ina Garten one that my friend Cecelia often makes with cashews. I decided to mix the nuts half and half. I used about 2 cups each of cashews and pecans.
Savory Smokey Nuts
Roast the nuts in a shallow baking dish at 375 for about 12 minutes–until they just begin to take on a little color.
Meanwhile in a large bowl combine:
1 tablespoon melted butter
1 tablespoon kosher salt
1 tablespoon brown sugar
2 tablespoons chopped fresh rosemary
1/2 teaspoon cayenne
1 teaspoon smoked paprika
Toss the hot nuts with the above mixture.
Serve warm or at room temperature.

Watch out! They are totally addictive.