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Preheat oven to 325o. In a large saucepan, melt the butter. Add the rosemary, the basil, the salt and the cayenne and stir. Remove the saucepan from the heat, and toss in the pecans until well coated. Do not break the nuts. Turn the nuts into a jelly-roll pan and spread them out evenly. Scrape any remaining herb mixture onto the nuts.
Bake the nuts for 15 to 20 minutes, or until well browned, stirring gently two or three times. Drain in a colander and store when cooled.
In my experience, it takes a lot longer than twenty minutes to brown the pecans, and throw in a whole stick of butter.
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