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Crunchy toasted pecans in a patterned bowl with fresh orange and sprig of rosemary on a wooden table.

Orange and Rosemary Pecans

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5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers & Snacks
Cuisine American
Servings 6
Calories 220 kcal

Ingredients
  

  • 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.
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  • Finely chop the rosemary.
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  • Zest 3 oranges. I got about a Tablespoon of zest from each.
    Juice zest of fresh lemons on wooden cutting board with whole lemons and zested peel.
  • Melt the butter in a large saute pan.
    Golden butter melting in a non-stick frying pan on stove; perfect for cooking or baking.
  • Add the pecans, sugar, salt, rosemary, and orange zest.
    Roasted coffee beans in a frying pan with herbs and orange zest.
  • Give a good toss. Keep in an airtight container.
    Roasted pecans in a white bowl with a silver scoop for snacking or baking.

Nutrition

Calories: 220kcalCarbohydrates: 9gProtein: 2gFat: 21gSaturated Fat: 3gSodium: 414mgFiber: 3g
Keyword Orange and Rosemary Pecans
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