Our spiced pecan recipe produces an addictive (and relatively healthy) snack. These Rosemary Pecans are simple enough, in fact, to whip up for movie night or book club. But this method is also a smart way to add major flavor to an appetizer spread. Rather than putting out plain roasted nuts, take the (very little) time required to coat them in melted butter, sugar, cayenne, and salt, before roasting them in the oven for about 10 minutes. Once they’re toasted, stir the pecans with chopped fresh rosemary for an earthy, woodsy finish. And FYI: These nuts taste great with sparkling wine.
2 tablespoons unsalted butter
1 teaspoon sugar
⅛ teaspoon cayenne pepper
½ teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary
Sat fat 3g
How to Make It
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.