Rosemary Pecans
Serves 8|
Hands-On Time:
10m
|
Total Time:
20m
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
- 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.
- Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes.
- Add the rosemary and toss to combine. Serve warm or at room temperature.
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
The pecans can be prepared and stored at room temperature in an airtight container up to 1 week in advance.
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