Roasted Brown-Butter Pecans with Rosemary |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Make two batches of these salty but slightly sweet pecans if you have a large crowd. Ingredients:
1/4 cup butter |
4 cups pecan halves |
2 teaspoons kosher salt |
2 teaspoons sugar |
1 tablespoon chopped fresh rosemary |
garnish: fresh rosemary leaves |
Directions:
1. Preheat oven to 350°. Cook butter in a medium saucepan over medium heat, stirring constantly, 3 to 5 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and stir in pecans. Arrange pecans in a single layer on a baking sheet. Sprinkle with salt and sugar.
2. Bake pecans at 350° for 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Sprinkle with rosemary. Bake 2 more minutes. Cool completely on baking sheet (about 30 minutes). Store in an airtight container.
|
|