Rosemary Roasted Mammoth Pecans

Makes about 5 cups

Preheat oven to 350°F.
Lay rosemary leaves on a cutting board and roll with a rolling pin to crush, then chop finely.
In a bowl, mix olive oil, rosemary, pepper, sugar, salt, and pecans. Toss to coat evenly.
Spread pecans on a rimmed baking sheet in a single layer.
Roast in the oven for 17–20 minutes, stirring halfway through, until golden and fragrant.
Cool completely before serving or storing in an airtight container.