Salted Pecans Recipe
These Salted Pecans with Rosemary take snacking to new heights! Deliciously toasted and crisp, they pair perfectly with your favorite cheese or charcuterie.
Servings 12 servings
Calories 191kcal
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
Storage Information: Store the pecans in a covered container on the counter for up to 10 days.
Nutrition
Serving: 0.25cup | Calories: 191kcal | Carbohydrates: 3.8g | Protein: 2.3g | Fat: 19g | Saturated Fat: 2.3g | Fiber: 2.6g