Rosemary and Honey Pecans

I found (and made) this recipe through a delightfully serendipitous turn of events. I was cruising Facebook instead of studying and Papermash linked to Sweet Paul magazine, which I had never heard of. I moseyed on over to have a look and this recipe came up. I had leftover pecans from the salted caramel pecans and was at Levi's house, which meant I had access to fresh rosemary to make it. Also, I was really bored of studying. In my defence, I did have an exam this morning so my brain wasn't functioning very well anyway.

I used a very scant cup of pecans, and ended up with a lot of honey/butter mixture sitting in the bottom of the dish. Don't get me wrong, it was delicious and I ended up drizzling it over the top, but I suspect if I used a full cup of pecans they would get crispier from not sitting in a puddle of delicious. Just a hunch, though, because the salted caramel pecans weren't necessarily crispy.

And did I mention how dishes-friendly this is? The original recipe said to melt the butter in a saucepan and then put it in a bowl with the other ingredients but bro, I have a microwave, I might as well just use one bowl. Next time I'm going to skip the bowl entirely and make it in the ovenproof dish from the get-go. One dish recipes are the GREATEST.

ROSEMARY AND HONEY PECANS
Serves 4, maybe? Are you serving them with cheese? I think thats a good idea. I should have done that.
Total time commitment: 15-20 minutes
Recipe adapted from Kate LeSueur in Sweet Paul magazine

30g butter
1/2 tsp salt
1/4 tsp ground pepper
1 cup pecans
2 stems rosemary
2 tbsp honey

1. Preheat oven to 165C. Melt butter in a bowl, add the rest of the ingredients, and mix to coat pecans.
2. Put in an ovenproof dish and cook until toasty.