- Prep Time:5 minutes
- Cook Time:10 minutes
- Serves:8
With a balance of salty, sweet and buttery herb…and a little kick of cayenne, it’s all you crave in a snack wrapped up in a handful of pecans.
Why try? Many spiced nut recipes have you combine sugary ingredients and then bake, resulting in a sticky mess, but here, you can simply toss the components together and have on hand for a snack or a party.
This recipe is part of our Derby Days watch party menu. Click here to check out the rest of the spread.
Foodie Byte: Fresh rosemary is used here because it imparts a woodsy intensity to the pecans that balances out the spice and sweetness. Still, if you don’t like rosemary, most fresh herbs can be substituted for a different flavor.
Ingredients
- 1 pound pecan halves
- 1 tablespoon fresh rosemary, minced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon dark brown sugar
- 1 tablespoon kosher salt
- 2 tablespoons unsalted butter, melted
Preparation
-
1Preheat oven to 350˚F.
-
2On an ungreased cookie sheet, spread out pecan halves and bake for 10 minutes or until toasted and fragrant.
-
3Meanwhile, in a medium bowl, mix together the rest of ingredients thoroughly.
-
4When pecans are toasted, toss with spice mixture. Serve or store in an airtight container for later use.
Additional Info
Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
