4 tbsp. olive oil or unsalted butter
2 cups pecan halves
2 tbsp. light brown sugar
1 tbsp. chopped rosemary leaves
2 tsp. Worcestershire
2 tsp. sweet paprika or 1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. salt
1/2 tsp. hot sauce
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
Heat butter in a skillet over medium heat. Add pecans and cook, swirling skillet constantly until nuts are toasted but not burned.*
Add brown sugar, rosemary, Worcestershire, paprika, chili powder, salt, hot sauce, black pepper, and cinnamon and stir to coat pecans. Continue cooking pecans, stirring constantly, until fragrant, 1–2 minutes.
Transfer pecans to a parchment paper–lined or silicone baking sheet, spread into a single layer, and let cool.
*Don't use high heat and don't walk away while the nuts are toasting. They'll burn in a second while you have your back turned.