Makes 2 cups

This makes twice what's needed for the recipe above; serve the extra at happy hour. Prep: 5 minutes; Cook: 15 minutes.

How to Make It

Step 1

Preheat oven to 350°. Lightly grease a rimmed baking sheet, and set aside.

Step 2

Combine first 3 ingredients in a medium bowl. Combine dried rosemary and next 4 ingredients in a small bowl; sprinkle evenly over pecans, and toss to coat.

Step 3

Spread pecans in a single layer on baking sheet. Bake at 350° for about 15 minutes, stirring often, until pecans are crispy and brown. Let cool to room temperature on baking sheet, stirring often to prevent pecans from sticking together. Store in an airtight container at room temperature up to 1 week.

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Ratings & Reviews

EleanorCook's Review

December 10, 2014
James uses unsalted butter instead of olive oil, and he doesn't use cinnamon