Congratulations! You may not realize it quite yet, but have just come across the best keto snack ever. Given how many keto snack recipes I have created over the years, I don’t say that lightly. But these salted pecans with rosemary are one of the most delightful things you will ever put in your mouth.
I have actually been making this recipe for years now, and my friends all rave about it. Often when I am invited to a gathering, there is a request for my salty rosemary pecans. Everyone always seems amazed by them, asking me how I make them. One young woman recently asked if I sprinkled them with fairy dust, they were that good!
The truth is that these salted pecans are ridiculously simple. They take 5 ingredients and 20 minutes to make. I usually don’t even measure anything as I make them, I just go by gut instinct. But I took the time to quantify the recipe so I could share it here with you.
Fair warning that these are absolutely addictive. I only make them when I have people to share them with. Otherwise I would eat the whole batch on my own in a matter of days!
Why You Will Love This Recipe
- So simple! In need of a last minute appetizer or snack? This will become your go-to recipe!
- Amazing flavor: The combination of pecans, truffle salt, and rosemary is so magical, you may actually think they are made with fairy dust.
- Naturally low carb: Pecans are very low in carbs, with a good amount of fiber. Each serving has only 1.2 grams net carbs.
- Healthy fats: Between the olive oil and the natural fats in the pecans, this recipe is low in saturated fat.
- Great for charcuterie boards! My favorite way to serve these is with a soft brie or some homemade Boursin cheese.
Ingredient Notes
- Pecan halves: Fresh raw pecans work best for this recipe. See the Tips for Success if you only have roasted pecans.
- Butter: A little butter helps brown up the pecans really nicely, but watch that it doesn’t burn!
- Olive oil: I like the combination of butter and oil, but you can do all butter or all olive oil, as you see fit.
- Truffle salt: This adds another depth of flavor but regular kosher salt or sea salt also works.
- Rosemary: Use fresh rosemary whenever possible.
How to Make Salted Pecans
- Prep the rosemary: Strip the leaves from the stem of the rosemary sprig and use a sharp knife to chop finely.
- Brown the pecans: Add the pecans to a hot skillet and cook 4 to 5 minutes, stirring frequently.
- Add the oils: Make a whole in the center of the pecans and add the butter. Let it melt and then add the oil and the salt.
- Keep cooking: Continue to cook, stirring frequently, a few more minutes. Turn off the heat but continue to stir so they don’t burn in the pan as it cools down.
- Let cool: Allow the pecans to come to room temperature in the pan.
- Serve and enjoy!
Tips for Success
It’s best to chop the rosemary before you start cooking. The nuts need almost constant attention so they don’t burn, and you don’t want to be distracted in the middle of it.
If you are using a cast iron skillet (my favorite way to cook them), keep in mind that it holds its heat long after the stove is no longer on. Keep stirring very frequently for 5 minutes or so, to prevent burning.
The pecans will be quite soft when still warm. I like them best after they have cooled completely.
Truffle salt is a relatively new addition to my recipe. I added it one day on a whim and it made them utterly irresistible! But these salted pecans are still delicious with regular kosher salt or sea salt. Sometimes I do a mix of both truffle salt and kosher salt.
Occasionally I have purchased salted pecans, only to be disappointed by the lack of flavor. So I add a little more of my own by heating up a skillet with some butter or oil, tossing the pecans to coat, and adding some additional salt and some rosemary. You don’t really need to cook them very long and they taste so much better!
Salted Pecans Recipe
Ingredients
- 1 large rosemary sprig, or two smaller ones
- 3 cups raw pecan halves
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp truffle salt, or kosher salt
Instructions
- Heat a 10 to 12 inch skillet over medium heat. Remove the stems from the rosemary and chop finely.
- Once hot, add the pecans and spread out into an even layer. Cook, stirring frequently for 4 to 5 minutes, until they begin to brown.
- Create a space in the center of the pan and add the butter. Allow it to melt, then toss to coat the pecans. Stir in the olive oil and sprinkle with the salt.
- Continue to cook another 2 to 3 minutes, stirring very frequently to keep the nuts from burning.
- Turn off the heat and sprinkle with the rosemary. Continue to stir frequently, as they will keep cooking for a little while as the pan cools down.
- Cool to room temperature. Taste and add more salt if desired.
Notes
Nutrition
Frequently Asked Questions
Yes, pecans are very keto-friendly! The raw nuts have only about 3.8 grams of carbs and 1.7 grams of fiber per serving (30 grams or about 1/4 cup). They are also high in important nutrients like magnesium and potassium, and contain healthy fats.
The best way to get salt to adhere to pecans is to cook them with a bit of oil or butter in a hot pan. Then add the salt and toss well to combine.
These nuts are best stored in a covered container on the counter. They will be fine for 10 days or longer, but they are so tasty, it’s unlikely they will last that long!
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Awesome, and DELICIOUS!
Despite being too hot, I tried them anyway because I was impatient! So delicious! Thank you.
It’s so funny you would post this now. My sister was just visiting and showed me how she does this in the microwave! I put a big handful of pecans in a small dish, add some olive oil, salt, and rosemary seasoning. Cook for 1 minute and remove. Let them cool in the container and that’s all there is! So delish! My two year old grand son has asked for them everyday since he’s been visiting for the holidays.
Oh yeah. Toasty, salty, herby, buttery, yummy, delicious. I think my husband and I may have just spoiled our appetite for dinner by sampling a few too many pecans and then tried a few more with some brie. I did not have truffle salt, so I used kosher salt. I will aim for a little more rosemary for the next round, I used two small-ish springs. Thank you Carolyn.
Not a fan of the texture of fresh rosemary but love the flavor. For this recipe would you use same amount of ground? Don’t want to overwhelm. Thanks.
Ground dried rosemary will be far more potent. Try 1 teaspoon to start.
I haven’t ever used ground rosemary but I suspect you want significantly less.
Yum! Haven’t made these yet, but I’ve got pecans left over from holiday baking and what a great way to use them up. Thanks for sharing!