Rosemary Pecans

Rosemary Pecans
   Beatriz da Costa
Sugar, cayenne pepper, and chopped rosemary turn ordinary pecans into a party-worthy snack.

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Serves 8
preparation
10
minutes
cooking
20
minutes

Ingredients

2
tablespoons
unsalted butter
1
teaspoon
sugar
1/8
teaspoon
cayenne pepper
1/2
teaspoon
kosher salt
2
cups
pecan halves
2
teaspoons
chopped fresh rosemary

Directions

  1. Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat.
  2. Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes.
  3. Add the rosemary and toss to combine. Serve warm or at room temperature.
     
Sara Quessenberry
October 2007

Nutritional Information

  • Per Serving
  • Calories 199
  • Fat 21 g
  • Sat Fat 3 g
  • Cholesterol 8 mg
  • Sodium 118 mg
  • Protein 2 g
  • Carbohydrate 4 g
  • Fiber 2 g
What does this mean? See Nutrition 101.

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