Roasted Brown-Butter Pecans with Rosemary

Southern Living
Roasted Brown-Butter Pecans with Rosemary Recipe
Photo: Jennifer Davick
Make two batches of these salty but slightly sweet pecans if you have a large crowd.
Makes 4 cups


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1/4 cup butter
4 cups pecan halves
2 teaspoons kosher salt
2 teaspoons sugar
1 tablespoon chopped fresh rosemary
Garnish: fresh rosemary leaves


Hands-on: 15 Minutes
Total: 1 Hours

1. Preheat oven to 350°. Cook butter in a medium saucepan over medium heat, stirring constantly, 3 to 5 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and stir in pecans. Arrange pecans in a single layer on a baking sheet. Sprinkle with salt and sugar.

2. Bake pecans at 350° for 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Sprinkle with rosemary. Bake 2 more minutes. Cool completely on baking sheet (about 30 minutes). Store in an airtight container.

Created date

April 2012