Rosemary Roasted Pecans
Servings
Makes 2 cups
Total time
20
minutesRosemary 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!
Ingredients
2 cups pecan halves
2 Tbl roughly chopped fresh rosemary leaves
1 Tbsp butter, melted
2 tsp light brown sugar
1 tsp Rosemary Sea Salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
Instructions
- Preheat oven to 300°F.
- In a bowl, combine all ingredients. Pour onto a foil-lined sheet pan. Be sure to scrape all the oil, rosemary and salt from the bowl.
- 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.
- Cool completely and store in a jar or ziptop bag for up to 2 weeks.
