Pecans, lots and lots of pecans

I have just triumphantly removed the last batch of rosemary-cayenne roasted pecans from the oven. That makes 20 lbs of them (even heavier with all that butter). I wasn't going to make them this year, but a few folks (I won't say who) begged. I have 4 pans that can roast 1 lb each, so I production lined it. This is the 4th or 5th year I have made them so I have the process down to an exact science. In the 10 minutes it takes a batch to roast I am melting butter, measuring spices, openning pecan bags, mixing butter/spice/nuts together, removing butter wrappers from the cat, cleaning pans for the next batch, etc. 20 lbs takes about 6 hours and leaves behind a very buttery kitchen. And a heavenly smell. I only burnt myself once this year! Tomorrow, when they are completely cool, I will package them in tins. (Yes, Dad, you are getting another decorative tin. Just be glad I only do this once a year.)