Rosemary Pecans and Cranberries

• 2 cups Pecans, Halved
• 3 Tablespoons Olive Oil
• 1 Tablespoon Sugar
• 1/2 teaspoons Salt
• 1 teaspoon Dried Rosemary
• 1 cup Craisins (Dried Cranberries)

1. Preheat oven to 350 degrees F. In a gallon Ziploc bag, combine pecans, olive oil, sugar, salt, and rosemary.
2. Lay out the mixture in a single layer on a baking sheet.
3. Bake for 10 minutes.
4. When nuts have cooled, place into another Ziploc bag and add in Craisins, tossing until thoroughly coated and mixed together.
5. Serve and enjoy!

pecans, olive oil, sugar, salt, rosemary, craisins

Taken from tastykitchen.com/recipes/appetizers-and-snacks/rosemary-pecans-and-cranberries/ (may not work)