Makes 2 cups
2 tablespoons Taaza Ghee (or melted butter)
1 teaspoon Piranski Soline Salt flowers
1/3 teaspoon fresh ground pepper
2 cups unsalted raw pecan halves
3 stems rosemary
4 tablespoons Barrel-Aged Wildflower Honey
Place the ghee (or melted butter) and the salt and pepper in a large bowl, add the pecans and honey. Mix until well coated.
Place the nuts on a USA Pan cookie sheet lined with a Silpat Mat, top with the rosemary sprigs and bake at 325 degrees until toasted, about 15-20 minutes. Remove from oven and stir well so the nuts are coated with all the honey. Cool and enjoy.