• First things first, preheat your oven to a medium heat. For convection or air-fryer, 300 F. For standard oven, 325 F.

Prepare the Pecans

• Start by adding large Mammoth pecan halves to a bowl.
  1 pound pecan halves
• Drizzle the olive oil over the pecans and toss with a spatula to coat evenly.
  2 tablespoons olive oil
• Add spices and salt and pepper. Stir again to distribute the seasoning.
  1 teaspoon sea salt, 12 grinds black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne

Prepare the Fresh Rosemary

• Remove the rosemary leaves from the stems.
• Using a sharp knife and cutting board, finely chop all but one tablespoon of the rosemary leaves.
• Sprinkle the finely chopped fresh rosemary over the pecans to infuse them with a delightful herbal aroma.
• Reserve the fresh leaves to add after the pecans cool.
• Line a rimmed baking sheet with parchment paper. This will help prevent sticking and make cleanup a breeze.
• Arrange the pecan halves in a single layer on the baking sheet. This ensures even roasting.

Time to Roast

• Place the baking sheet in the preheated oven and let the pecans roast for 5 minutes.
• Check and stir pecans, and place back in oven for another 5 minutes.
• Keep a close eye on them, as oven temperatures can vary. You want them to turn a beautiful golden brown.
• Total cooking time will vary from 10 to 20 minutes depending on your oven. Checking every 5 ensures you do not burn them. Trust me, we have before!