When I think of the holidays, I always think of delicious little snacks like roasted nuts. These Rosemary Spiced Pecans are the perfect holiday snack. These are also a great, homemade gift!
When I think of roasted nuts, I think of the holidays. These delectable nuts, however, can be enjoyed any time of the year.
These rosemary spiced pecans are a lovely snack, but they're also incredible in salads too. This is a simple recipe that delivers flavorful results, perfect for snacking.
What's in this mix?
- Pecan Halves - They should be unsalted.
- Fresh Rosemary - Fresh rosemary is aromatic and beautiful in recipes like this one. The rosemary should be chopped finely.
- Brown Sugar - You can use either light or dark brown sugar for this recipe.
- Spices & Seasonings - These pecans are seasoned with salt and pepper. In addition, a ¼ teaspoon of cayenne is optional, if you like things with a little spice.
- Melted Butter - The fat of choice for this pecan recipe is melted butter.
Can you use a different kind of nut? You certainly can. Walnuts or cashews would be great. You can also do a lovely blend of mixed nuts too.
Can you use dried rosemary? While I have not tested quantities, dried rosemary would work for this recipe. Keep in mind, though, that you will need less of it than you would fresh rosemary.
Do you have to use butter? The answer is no, you can use other fats too. Avocado oil or olive oil are solid replacements for the melted butter.
- Preheat the oven to 350 degrees F. Line a baking sheet tray with a Silpat or parchment.
- In a small bowl, whisk together the brown sugar, salt, cayenne (if using), salt, pepper, and melted butter.
- Stir together the chopped rosemary and the pecans in a separate bowl. Pour the butter blend over the pecans and toss to combine until everything is coated.
- Pour out the pecans onto the prepared baking sheet. Bake for about 10 minutes, or until toasted.
Frequently Asked Questions
When roasting any kind of nut, it's all about the smell. If the nuts start to permeate the room, they are done or very close to done. The process goes quickly, so be sure to set a timer and stay close to the oven. Nuts can go from properly toasted to burned in a short span of time.
Store in an airtight container at room temperature. Roasted nuts should stay fresh for about 7 days. For longer shelf life, you can store them in the refrigerator or freezer.
These days you can find really cute packaging items just about anywhere. Here are some items I found online that would be great for packaging these pecans:
- Kraft paper food storage bags
- Aluminum foil heat seal bags
- Flat bottom heat seal sandwich bags
- Mason jars with labels
Other Recipes You'll Love
- Spiced Apple Pecan Granola
- Chocolate Coconut Pecan Granola Clusters
- Maple Pecan Granola Clusters
- Savory Lemon Rosemary Scones
- Keto Trail Mix (Low-Carb)
These rosemary spiced pecans are the perfect appetizer to snack on this holiday season. As specified above, these nuts would make a wonderful homemade gift to someone special. They smell wonderful and taste even better.
Rosemary Spiced Nuts
- 2 cups pecan halves unsalted
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon butter melted
- 2 teaspoon light brown sugar
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon cayenne optional
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment.
- In a small bowl, whisk together the brown sugar, salt, cayenne (if using), salt, pepper, and melted butter. Stir together the chopped rosemary and the pecans in a separate bowl. Pour the butter blend over the pecans and toss to combine until everything is coated.
- Pour out the pecans onto the prepared baking sheet, making sure to spread them out. Bake for about 10 minutes, or until toasted.
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
Oh never tasted these, bet they were delish
These pecans really are an addictive snack! 🙂