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- 4 cups pecan halves
- 1/3 cup natural cane sugar
- 2 tablespoons fresh rosemary
- 1 tablespoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 4 tablespoon (1/2 stick)unsalted butter, melted
- 1 tablespoon pure vanilla extract
1. Preheat the oven to 400 degrees F.
2. Spread pecans on a rimmed baking sheet. Place in oven for 5 to 7 minutes to lightly toast.
3. Meanwhile, for the spice mixture, in a small bowl combine the sugar, rosemary, salt, black pepper, and cayenne pepper; stir to mix. In an extra-large bowl, combine the melted butter and vanilla. Add the toasted pecans to the bowl with butter and vanilla; toss to coat. remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the spice mixture; toss to coat evenly with spices.
4. Spread coated pecans to the same baking sheet. Bake for 8 to 10 minutes, until toasted and fragrant, stirring once halfway through. Sprinkle with additional salt, if desired. Cool pecans completely; they become more crisp as they cool. Store cooled pecans in an airtight container up to 1 week.
- Servings Per Recipe 16,
- cal. (kcal) 240,
- Fat, total (g) 24,
- chol. (mg) 8,
- sat. fat (g) 4,
- carb. (g) 8,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 7,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 293,
- Potassium (mg) 114,
- calcium (mg) 20,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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