Rosemary Pecans


For this addictive recipe, pecans are mixed with melted butter, sugar, cayenne, and salt, before roastings. Once toasted, chopped fresh rosemary is tossed into the mix for an earthy, woodsy finish.

Rosemary pecans are served in a decorative bowl.
Photo: Beatriz da Costa
Hands On Time:
10 mins
Total Time:
20 mins
8 serves


  • 2 tablespoons unsalted butter

  • 1 teaspoon sugar

  • teaspoon cayenne pepper

  • ½ teaspoon kosher salt

  • 2 cups pecan halves

  • 2 teaspoons chopped fresh rosemary


  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.

Nutrition Facts (per serving)

199 Calories
21g Fat
4g Carbs
2g Protein
Nutrition Facts
Calories 199
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 118mg 5%
Total Carbohydrate 4g 1%
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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