These fragrant, skillet-roasted pecans—based on a version that writer Jessica Harris makes—get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
- 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
- 1⁄2 tsp. Tabasco
- 1⁄4 tsp. freshly ground black pepper
- 1⁄4 tsp. ground cinnamon
Heat butter in a 12" skillet over medium heat. Add pecans and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes.
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.
Transfer pecans to a parchment paper–lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.