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Roasted Rosemary Pecans

Recipes / Snacks

Based on The Boston Globe, 2005 November 20

Serves 12.

• 2 tablespoons dried rosemary leaves
• 1/4 teaspoon cayenne pepper
• Pinch of sugar
• Pinch of freshly grated nutmeg
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 2 tablespoons unsalted margarine
• 1 pound pecan halves (or unskinned almonds)

Set the oven at 300 degrees. Have on hand a rimmed baking sheet.

Mix the rosemary with the cayenne pepper, sugar, nutmeg, and salt.

In a skillet, heat the oil. Add the margarine, and when it melts, stir in the rosemary mixture. Cook for 1 minute, stirring constantly. Remove the pan from the heat. Add the pecans and stir to coat them all over. Transfer the nuts to the baking sheet to make one layer. Roast them, stirring occasionally, for 25 minutes or until they are golden brown.

Remove the nuts from the oven and set them aside to cool. Serve at once or store in an airtight container for up to 1 week.