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In a large nonstick pan, on medium high heat, add
water, cranberry sauce and sugar. Stir while
cooking until mixture begins to bubble, about 5
minutes.
Toast the nuts. Add pecans and rosemary to pan and
continue to stir and toss until nuts soak up and
are coated by glaze, about 5 more minutes. Remove
from pan to a parchment lined plate or sheet and
sprinkle with salt and pepper. Allow nuts to cool
before breaking apart and serving.
You may need to put them in a very low oven(300 degrees) to thoroughly
cool.
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