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Toasted Rosemary Pecans

Toasted Rosemary Pecans

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Ingredients Method Notes

Ingredients
  

  • 4 cups pecan halves
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon flaky sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional

Method
 

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the melted butter, rosemary, salt, black pepper, and garlic powder.
  3. Add the pecans and toss until all of the nuts are evenly coated with the seasoning mixture.
  4. Spread the pecans in a single layer on the prepared baking sheet.
  5. Bake for 12–15 minutes, stirring once halfway through, until the pecans are fragrant and lightly toasted.
  6. Remove from the oven and allow the pecans to cool completely on the baking sheet.
  7. Serve immediately or transfer to an airtight container for storage.

Notes

Fresh rosemary provides the best flavor, but dried rosemary can be used in a pinch. Use about 1 teaspoon dried rosemary.
Keep a close eye on the pecans during the last few minutes of baking, as nuts can go from perfectly toasted to burnt very quickly.
For a sweet-and-savory variation, add 1 tablespoon of maple syrup or brown sugar to the butter mixture.
These pecans are delicious on charcuterie boards, sprinkled over salads, or packaged as homemade gifts.
Store in an airtight container at room temperature for up to 1 week.