Toasted Rosemary Pecans Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.

Steps:

• Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
• Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.