Rosemary Pecans

Rosemary Pecans
Photo by Beatriz Da Costa


  • 1/8 teaspoon cayenne pepper
  • 2 cups pecan halves
  • ½ teaspoon kosher salt
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon sugar
  • 2 tablespoons unsalted butter

Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and kosher salt. Add the pecan halves and toss. Transfer to a baking sheet and bake, stirring occasionally, until toasted, about 12 minutes. Add the rosemary and toss to combine. Transf...

View full recipe at My Recipes


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