Roasted Pecans
Ingredients
Savory Maple Rosemary
-
2
cups
raw pecan halves
-
1
teaspoon
extra-virgin olive oil
-
1½
teaspoons
maple syrup
-
½
tablespoon
chopped fresh rosemary
-
heaping ¼
teaspoon
sea salt
Cinnamon Sugar
-
2
tablespoons
granulated sugar
-
1
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
2
cups
raw pecan halves
-
1
tablespoon
melted butter
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- For Savory Maple Rosemary Pecans: Toss the pecans with olive oil, maple syrup, rosemary, and salt, and spread evenly on the first baking sheet.
- Roast for 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve.
- For Cinnamon Sugar Pecans: In a small bowl, combine the sugar, cinnamon, and salt.
- Toss the pecans with the melted butter and cinnamon sugar, and spread evenly on the second baking sheet.
- Roast for 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
3g
Sodium
50mg
Cholesterol
5mg
You might also like