These tasty nuts have become a year round staple. They are a perfect balance of savory and salty with just a touch of sweetness. They are enchantingly delicious and can be made in less than 20 minutes. After toasting the pecans in the oven you toss them in a bowl with a concoction of just 5 ingredients, like this:
What is this splendid blend, you might be wondering? It starts with fresh chopped rosemary, read on for the complete recipe.
Splendid Spiced Rosemary Pecans
Ingredients
8 cups pecan halves
5 tablespoons butter, at room temperature or slightly melted
4 tablespoons finely chopped fresh rosemary
4 teaspoons coarse salt
3 teaspoons brown sugar
1 teaspoon cayenne
Preparation
Preheat oven to 350 degrees. Toast pecans in oven until warm and mahogany colored, about 10 minutes {stir the nuts every couple of minutes to ensure even toasting}. In the shot below, I’m making a double batch.
Place the rosemary, butter, brown sugar, sea salt and cayenne in a large mixing bowl and stir them together.
When the pecans are nice and toasty scoop them into the bowl and toss them until evenly covered with the mixture {see video above}.
And just like that you will have an amazing snack to savor and share.
These nuts will last for a couple of week in the refrigerator or month in the freezer. They are perfect with cocktails, in salads or for breakfast. They also make a great gift all packaged up with a bow and a couple of sprigs of rosemary.
Are you all ready for Christmas? I’m hosting a Christmas Eve supper, so I’ll be cooking all day and setting the table, I’ll share shots on Instagram. Glad the Pecans are ready! Enjoy the season!!
susan baldauf says
They look and sound delicious! Can you check what you’ve wrttten in the recipe and clarify the amount of brown sugar, please? 3,4 or 7 teaspoons? thank you and merry christmas!
splendid says
Thank you for bringing that to my attention Susan! I mistakenly typed in brown sugar twice and left out the salt! I’ve made the correction, thank you again. Hoping you had a great holiday season. Emily
susan baldauf says
Thanks!!