Toasted Rosemary Pecans

1. 1

   Preheat the oven to 250.

2. 2

   Spread the pecan halves on a large rimmed baking sheet.

3. 3

   Bake them for 15 minutes, shifting the baking sheet halfway through for even coloring, or until they are lightly toasted.

4. 4

   Drizzle the melted butter over the pecans, then sprinkle with the salt, rosemary and sugar and toss to coat.

5. 5

   Bake the pecans for 15 minutes longer, shifting the pan halfway through, or until browned and crisp.

6. 6

   Transfer to paper towels and let cool.

7. 7

   MAKE AHEAD The rosemary pecans can be stored in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.