Rosemary Cayenne Pecans
These sweet n' (slightly) spicy nuts are bound to be your new favorite snack
I love these rosemary cayenne pecans because they feel a little fancy, but they’re very much not. And as a former diehard honey roasted peanut fan, I’m a total sucker for all things sweet and savory.
These pecans take all of 5 minutes to make, but also keep well so you can always keep a jar on hand. They’re a favorite around the holidays, and we often put them into cute jars or bags to share with neighbors, but there’s no reason not to enjoy them all year long. I love them sprinkled over a salad, atop a cheese board, or just eaten by the handful. Whatever you choose, I think you’re gonna like ‘em!
You can make these in the oven, but I’ve found it’s even quicker to make them on the stovetop so that’s usually my go-to method these days. I’ve included both methods below. Ok, let’s gather the ingredients shall we?
Ingredients
2 cups pecans
1-2 T light olive oil or avocado oil
1-2 T maple syrup
½ tsp sea salt
¼ tsp cayenne pepper
1-2 sprigs fresh rosemary (separated from the stem and chopped)
Directions
Stovetop: Add the pecans to a large skillet and toast over medium heat until they start to brown slightly and smell toasty.
Drizzle the oil and maple syrup over the pecans then sprinkle the sea salt, cayenne and rosemary. Stir until the pecans are well coated and allow to cook for another minute or two.
Transfer to a baking sheet lined with parchment paper. Serve warm or allow to cool.
To bake: Preheat the oven to 350°F. Toss the pecans with olive oil, maple syrup, rosemary, cayenne and sea salt, and spread evenly on a baking sheet lined with parchment paper. Roast for 8-12 minutes or until the pecans are toasted and fragrant. Check often to make sure they don’t burn.