Rosemary times four. That’s how we layer this fragrant herb in these heady pecans. Rosemary Extra Virgin Olive Oil, Dried Rosemary Leaf and Rosemary Sea Salt work in unison as the pecans roast. We slow roast them at a low temp to make sure the interiors and exteriors are equally toasty. The finishing touch is a smattering of fresh rosemary. Perfect for snacking. A must for salads. Add them to your next charcuterie board. So very delicious!
Time: 20 min
Makes 2 cupsRating
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Loading...| 2 cups pecan halves | |
| 1/4 cup Rosemary Extra Virgin Olive Oil | |
| 2 tsp dried rosemary, crushed | |
| 1 tsp Rosemary Sea Salt | |
| 2 Tbl roughly chopped fresh rosemary leaves |
| 1. | Preheat oven to 300°F. Crush the dried rosemary leaves in a mortar & pestle. Set aside. |
| 2. | In a bowl, combine the pecan halves, Rosemary Extra Virgin Olive Oil, crushed dried rosemary leaves and Rosemary Sea Salt. Pour onto a foil-lined sheet pan. Be sure to scrape all the oil, rosemary and salt from the bowl. |
| 3. | Roast for 10 minutes and remove from oven to stir the nuts and redistribute on the pan. Roast for an additional 10 minutes or until the nuts have darkened in color and smell very fragrant. Take care not to over-brown the nuts. Immediately pour into a metal bowl, and while still hot, stir in the chopped fresh rosemary. The heat from the nuts will work on the fresh rosemary to release the aroma and oils. |
| 4. | Cool completely and store in a jar or ziptop bag for up to 2 weeks. |
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