Photo by: Photo: Jennifer Davick

Roasted Brown-Butter Pecans with Rosemary

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

  • Yield: Makes 4 cups


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


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.


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Roasted Brown-Butter Pecans with Rosemary Recipe