Roasted Brown-Butter Pecans with Rosemary

Photo: Jennifer Davick

Make two batches of these salty but slightly sweet pecans if you have a large crowd.

Yield: Makes 4 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 1 Hour


Ingredients

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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Brown-Butter Pecans with Rosemary Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy