Rosemary Pecans

Rosemary Pecans

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Rosemary PecansIngredients:
4 tablespoons butter
2 teaspoons sugar
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
4 cups pecan halves
2 tablespoons chopped fresh rosemary

Heat oven to 375 degrees. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon kosher salt. Add the pecans 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.

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