Orange and Rosemary Pecans

By Bree Hester Jump to Recipe

My favorite flavor combination is orange and rosemary and combined with sweet and salty, these orange and rosemary pecans are to die for.

Over the holiday, I fell in love with these pecans. I think that I made 3 batches of them. I always make my Candied Pecans to give as gifts, but I had to include these pecans in my holiday gift baskets this year as well. My favorite flavor combination is orange and rosemary and combined with sweet and salty, these orange and rosemary pecans are to die for. You could use any combination of nuts that you like, but I love pecans. These nuts are good to have around the house during the holidays, they go perfectly with a cheese plate, and make a really nice hostess gift.

Orange and Rosemary Pecans Ingredients

• 4 cups pecans
• 3 tablespoons melted butter
• 6 tablespoons sugar
• 1 tablespoon sea salt
• 3 tablespoons chopped rosemary
• 3 tablespoons orange zest

How to Make – The Steps

Step 1: Roast the pecans in a 350-degree oven for about 10 minutes. Make sure that you watch them. Nothing is more frustrating (or expensive) than burning 4 cups of pecans. Not that I speak from experience or anything, but nuts go from perfect to burnt in seconds.

Step 2: Finely chop the rosemary.

Step 3: Zest 3 oranges. I got about a Tablespoon of zest from each.

Step 4: Melt the butter in a large saute pan.

Step 5: Add the pecans, sugar, salt, rosemary, and orange zest.

Step 6: Give a good toss. Keep in an airtight container.

Orange and Rosemary Pecans

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5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizers & Snacks

Cuisine American

Servings 6

Calories 220 kcal

Ingredients

  

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• 4 cups pecans
• 3 Tablespoons melted butter
• 6 Tablespoons sugar
• 1 Tablespoon sea salt
• 3 Tablespoons chopped rosemary
• 3 Tablespoons orange zest

Instructions

 

• Roast the pecans in a 350 degree oven for about 10 minutes. Make sure that you watch them. Nothing is more frustrating (or expensive) than burning 4 cups of pecans. Not that I speak from experience or anything, but nuts go from perfect to burnt in seconds.
  
• Finely chop the rosemary.
  
• Zest 3 oranges. I got about a Tablespoon of zest from each.
  
• Melt the butter in a large saute pan.
  
• Add the pecans, sugar, salt, rosemary, and orange zest.
  
• Give a good toss. Keep in an airtight container.
  

Nutrition

Calories: 220kcalCarbohydrates: 9gProtein: 2gFat: 21gSaturated Fat: 3gSodium: 414mgFiber: 3g

Keyword Orange and Rosemary Pecans

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