By Joan Haynes, NMD
- 2 cups pecans
- 2 tsp chopped rosemary
- 4 tsp olive oil or organic butter
- 1 tsp agave or rice syrup
- Heat oil or melt butter in sauce pan in medium heat
- Place oil or butter in sauce pan with rosemary and agave/rice syrup, allow to heat gently for 30 seconds.
- Add pecans and sauté for 1-2 minutes.
- Remove from pan and allow to cool.