Directions:
- Preheat the oven to 250°.
- Spread the pecan halves on a large rimmed baking sheet.
- Bake them for 15 minutes, shifting the baking sheet halfway through for even coloring, or until they are lightly toasted.
- Drizzle the melted butter over the pecans, then sprinkle with the salt, rosemary and sugar and toss to coat.
- Bake the pecans for 15 minutes longer, shifting the pan halfway through, or until browned and crisp.
- Transfer to paper towels and let cool.
- MAKE AHEAD The rosemary pecans can be stored in an airtight container for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.49 Kcal (1903 kJ) | ||
| Calories from fat | 429.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.72g | 73% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 437.45mg | 18% | |
| Potassium | 243.58mg | 5% | |
| Total Carbs | 8.19g | 3% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 10% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 696.87 Kcal (2918 kJ) | ||
| Calories from fat | 658.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.17g | 73% | |
|---|---|---|---|
| Cholesterol | 23.41mg | 5% | |
| Sodium | 670.75mg | 18% | |
| Potassium | 373.49mg | 5% | |
| Total Carbs | 12.56g | 3% | |
| Sugars | 3.71g | 10% | |
| Dietary Fiber | 7.92g | 21% | |
| Protein | 8.81g | 11% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 10% | |
| Calcium | 68.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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