Ingredients
Units
Scale
- 1 1/2 cups Whole Pecans, unsalted and unroasted
- 1/4 cup Light Brown Sugar
- 1/2 tsp– 1 tsp Crushed Red Pepper Flakes
- 1 tsp Fresh Rosemary
- 1/2 tsp Salt
- 1 Tbsp Water
Instructions
- G๏ปฟo through the pecans to remove any pieces of shell that may be there.
- H๏ปฟeat a large non stick skillet on medium high heat.
- A๏ปฟdd the 1/4 cup of brown sugar, the 1/2- 1 tsp of crushed red pepper flakes, the 1 tsp of fresh rosemary, and 1/2 tsp of salt to the skillet.
- A๏ปฟdd 1 Tbsp of water and stir to melt the brown sugar.
- C๏ปฟontinue to stir until all the brown sugar is dissolved.
- O๏ปฟnce the sugar has completely melted, add 1 1/2 cups of pecans and stir to make sure they are coated by the sugar mixture. Try to spread them out over the whole surface of the skillet so they all get some heat.
- L๏ปฟet them cook for about 2 minutes, then stir so that each side of the pecans get heat and toast up a bit.
- K๏ปฟeep cooking the pecans and stirring every 2 minutes or so until all the water has cooked off and there is no sugar mixture in the bottom of the skillet, the pecans smell toasty, and the rosemary is fragrant.
- P๏ปฟour the pecans out onto a baking sheet lined with a silicone mat and allow to cool.
Notes
T๏ปฟhere are many ways to change up the seasonings for this recipe. Be sure to see the blog post for suggestions!
I๏ปฟf you don't have a silicone baking mat, you can let the pecans cool on a lightly greased baking sheet. don't use parchment paper, as the pecans may stick to it as they cool, leaving bits of paper stuck to the pecans.
T๏ปฟhese will keep just fine in a bowl with plastic wrap for up to two weeks at room temperature.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
- Category: Appetizers and Drinks
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 8
- Sodium: 196
- Fat: 19
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 2
- Cholesterol: 0