Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. spread pecans on a large baking sheet. roast until fragrant, about 12 minutes. watch carefully so they don’t burn. combine brown sugar, salt, thyme, rosemary, pepper and piment d’espelette (or cayenne) in a small bowl. transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. sprinkle with the spice mixture and toss again. serve warm or let cool completely and store in an airtight container. tips and notes:. make ahead tip: store in an airtight container for up to 2 weeks. tip: piment d'espelette is a sweet, mildly spicy chile pepper from the basque region of france, ground into a powder. find it online at spanishtable.com.

Target recipe: boil sugar, water, butter, and spices in a large pan until it forms a soft ball. **about 2 - 3 minutes** remove from heat and gradually add the pecans. stir gently until it turns sugary. put it all onto a waxed paper cookie sheet. next, butter up your hands and pull apart the pecans into tiny clusters.