Rosemary pecans and cranberries

One of the things in my giant Trader Joe's care package from TNC when I left was a pack of these rosemary pecans and cranberries. They were delicious, and I figured they couldn't be that hard to replicate, so, I went ahead and experimented. I think it worked out, although I overcooked them by about five minutes. Basically, you just melt some butter and sugar in a frying pan, add rosemary, let that cook for a while, throw in the pecans and cranberries, toss around until they've absorbed all the fat, toss with some kosher salt, and bake for 10 minutes. Deliciousness!

Rosemary pecans and cranberries
Made about two cups
~1C pecans, chopped
~1C craisins
~1tbs rosemary, dried
2 tbs butter
1 tbs sugar
~2tsp kosher salt

Preheat your oven to 350F. Melt the butter in a frying pan with the sugar. Once the sugar is dissolved, add the rosemary, and let that cook in the hot fat until it smells like rosemary. Should smell delicious. Add the pecans and cranberries, and stir those around until they've absorbed all the fat. It should take less than 5 minutes. At some point, sprinkle with ~2tsp of kosher salt. Once there is no longer anything left on the bottom of the pan, dump your fruit 'n' nuts on a baking sheet. Shake it a bit to spread the mixture evenly, and bake for 10-12 minutes, until the mixture is mostly dry. You don't want to overbake, as the cranberries will get hard, and the nuts will taste burned. No good.

How do you eat this deliciousness? Sprinkle on salads, on mashed sweet potatoes, eat them as a snack, heck, I put some in my oatmeal. They're crunchy and caramel-y and rosemary-y. A good combination.