Rosemary-Roasted Pecans

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Rosemary-Roasted Pecans

Rosemary-Roasted Pecans

Rosemary-Roasted Pecans


1 tablespoon butter, melted

1/8-1/4 teaspoon cayenne pepper (if you like spicy things)

1 tablespoon chopped fresh rosemary (or 2 teaspoons dried)

8 ounces raw pecan halves (or walnut halves, if you prefer)

½ teaspoon kosher salt (or half as much table salt)


Heat the oven to 350 and line a rimmed baking sheet with foil or parchment for easy cleanup.

In a medium-sized bowl, stir together the butter, cayenne, and rosemary, then add the pecans and stir to coat.

Arrange the pecans on the baking sheet, sprinkle with salt, and bake 10-15 minutes, until they’re very fragrant and a shade darker (they’ll crisp as they cool).

Store the cooled nuts in an airtight container at room temperature.

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