Roasted Pecans
Total Time
17 mins
Prep Time
5 mins
Cook Time
12 mins
Rating
5 out of 5 stars
(12)
Ingredients
6-8 servings
- Savory Maple Rosemary
- 2 cups raw pecan halves
- 1 teaspoon extra-virgin olive oil
- 1½ teaspoons maple syrup
- ½ tablespoon chopped fresh rosemary
- Heaping ¼ teaspoon sea salt, more to taste
- Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt, more to taste
- 2 cups raw pecan halves
- 1 tablespoon melted butter
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Preparation
Step 1
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Step 2
For Savory Maple Rosemary Pecans: Toss the pecans with olive oil, maple syrup, rosemary, and salt, and spread evenly on the first baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
Step 3
For Cinnamon Sugar Pecans: In a small bowl, combine the sugar, cinnamon, and salt. Toss the pecans with the melted butter and cinnamon sugar, and spread evenly on the second baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
Step 4
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Chef's notes
The roasted nuts keep well in an airtight container at room temperature for up to 5 days.
Serve them as an appetizer at a party, or keep them on hand for a quick snack.
The Cinnamon Sugar Pecans are also a great topping for ice cream, and the rosemary ones add a nice crunch to salads and bowls.
