Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Tips & Notes:.
Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.