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Suzanne's Cookbook

Roasted Rosemary Pecans



Set oven at 300

Mix the rosemary with the cayenne pepper, sugar, nutmeg & salt

In a skillet, heat the oil. Add the butter and when melted stir in the rosemary mixture. Cook for 1 minute, stirring constantly. Remove the pan from the heat. Add the pecans and stir to coat them all over.

Transfer the nuts to a baking sheet,making one layer.

Roast them 10-15 minutes, stiring every 5 minutes until they are golden brown.

Can be stored in an airtight container for up to 1 week.

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