Rosemary Pecans

Rosemary Pecans
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
     
By November, 2007

Nutritional Information

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

Quick Tip

Set of containers
The pecans can be prepared and stored at room temperature in an airtight container up to 1 week in advance.

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