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Rosemary Pecans

Photo: Beatriz Da Costa
Yield Makes 6 to 8 servings
Nuts get a flavorful bath in this roasted pecan recipe. The heat of the cayenne is balanced by the sweet sugar and savory kosher salt. Make this quick snack recipe for a holiday gathering or gift for a loved one.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 2 cups pecan halves
  • 2 teaspoons chopped fresh rosemary

How to Make It

  1. Heat oven to 375° F.

    Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and kosher salt. Add the pecan halves and toss. Transfer to a baking sheet and bake, stirring occasionally, until toasted, about 12 minutes. Add the rosemary and toss to combine. Transfer to a bowl and serve warm or at room temperature.