- Cooking Time:
- Servings: 4 cups
- Preparation Time:
BackstoryMake plenty of these mildly sweet and salty nuts—they are great to have on hand over the holidays.
- 1 pound pecan halves
- 1 tablespoon packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground pepper
- a pinch of cayenne pepper
- 2 tablespoons extra-virgin olive oil
- Preheat oven to 350°F.
- Spread pecans on a large baking sheet.
- Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
- Combine brown sugar, salt, thyme, rosemary, pepper and cayenne in a small bowl.
- Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely.
- Sprinkle with the spice mixture and toss again.
- Serve warm or let cool completely and store in an airtight container.