PREHEAT oven to 350°.
On a cookie sheet, SPREAD almonds (pecans) in a single layer.
BAKE until nuts are lightly toasted and fragrant, about 10 minutes.
Meanwhile, in a medium saucepan over medium heat, MELT butter until sizzling.
REMOVE from heat; STIR in rosemary, brown sugar, salt and red pepper.
ADD nuts to butter mixture; TOSS to coat.
Let nuts cool slightly before serving. May make ahead and store in an airtight container.
May substitute pecan halves for almonds (recipe becomes Toasted Pecans with Rosemary) This recipe replaces "Bar Nuts" from Wine and Dine, which used mixed nuts as base.
Per Serving (excluding unknown items): 1399 Calories; 125g Fat (75.1% calories from fat); 46g Protein; 47g Carbohydrate; 15g Dietary Fiber; 16mg Cholesterol; 616mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 22 Fat; 1/2 Other Carbohydrates.