Rosemary Brown Sugar Pecans Recipes

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ROSEMARY ROASTED PECANS



Rosemary Roasted Pecans image

A little different recipe than the normal roasted pecans you find. These make great gifts and the aroma from this dish while it is baking makes your whole house smell wonderful.

Provided by Sherrybeth

Categories     Egg Free

Time 1h10m

Yield 3 pounds

Number Of Ingredients 7

3 lbs pecan halves
1/3 cup butter, melted, plus
2 tablespoons butter
1/4 cup fresh rosemary, finely chopped
1 teaspoon cayenne pepper
2 tablespoons brown sugar
2 teaspoons seasoning salt (or more to your preference and taste)

Steps:

  • Preheat oven to 350 degrees.
  • In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
  • Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
  • Return the pecans to the oven for another 10 minutes.
  • Remove from oven again and add the salt and the other 2 tablespoons of butter.
  • Stir the pecans well and return to the oven for another 10 minutes.
  • In a small bowl, mix the rosemary, cayenne and brown sugar.
  • Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
  • Serve warm.

ROSEMARY BROWN SUGAR PECANS



Rosemary Brown Sugar Pecans image

Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 55m

Yield 16

Number Of Ingredients 7

1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup water
4 cups pecan halves
4 teaspoons chopped fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon chili powder

Steps:

  • Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
  • Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.

Nutrition Facts : Calories 223, Carbohydrate 10 g, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 61 mg

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