Ingredients
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4
-
4
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1 1/2
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1
-
1/2
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-
-
-
-
-
-
-
-
-
Directions
Toasted Rosemary Pecans, Courtesy of Food and Wine, Courtesy of Food and Wine
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Steps
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1
Done
|
Preheat the Oven to 250. |
|
2
Done
|
Spread the Pecan Halves on a Large Rimmed Baking Sheet. |
|
3
Done
|
Bake Them For 15 Minutes, Shifting the Baking Sheet Halfway Through For Even Coloring, or Until They Are Lightly Toasted. |
|
4
Done
|
Drizzle the Melted Butter Over the Pecans, Then Sprinkle With the Salt, Rosemary and Sugar and Toss to Coat. |
|
5
Done
|
Bake the Pecans For 15 Minutes Longer, Shifting the Pan Halfway Through, or Until Browned and Crisp. |
|
6
Done
|
Transfer to Paper Towels and Let Cool. |
|
7
Done
|
Make Ahead the Rosemary Pecans Can Be Stored in an Airtight Container For Up to 2 Weeks. |
