Preparation

Preheat oven to 325 F. Line baking sheet with parchment paper. Combine bourbon, maple syrup, salt, and 2/3 cup water in medium saucepan. Bring to a boil, stirring until salt is dissolved. Drop in rosemary sprigs and remove saucepan from heat. Allow mixture to cool from hot to warm, about 5 minutes.

Remove rosemary sprigs from saucepan and discard. Stir in pecans. Soak pecans, stirring occasionally, for 15 minutes. Drain pecans through fine mesh sieve. Spread in single layer on baking sheet and bake until dry, toasty, and fragrant, about 12 to 15 minutes.

Makes 3 cups, active time 25 minutes, total time 45 minutes
http://www.seriouseats.com/recipes/2011/02/maple-rosemary-bourbon-pecans-recipe.html