Rosemary Pecans

One of my favorite holiday memories is making (and eating) rosemary pecans. While we pretty much made rosemary pecans in our family year round, they were a requirement for the holidays. Once you make them and smell them roasting in the oven with their uniquely woodsy, aromatic smell, it’s easy to see why they are so uniquely festive for the holidays.

If you're a rosemary lover, like me, you're going to adore these. Like, eat-the-whole-batch-in-a-single-serving adore. Fresh rosemary, a hint of dried basil and a slight kick of cayenne enhance these buttery, roasted nuts. The result is toasty warm, nutty, earthy and perfectly salty pecans that pair perfectly with a holiday beverage. 

The best part is that they come together in about 30 minutes. These are sure to be the star of all your holiday gatherings or be perfect for a quick holiday gift.

Rosemary Pecans

Ingredients

• 6 tablespoons salted butter

• 4 teaspoons dried or fresh rosemary, finely chopped

• 1/8 teaspoon dried basil

• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper

• 1 pound pecans

Directions

Preheat oven to 325 degrees. Melt butter in a large saucepan. Add rosemary, basil, salt and cayenne and stir. Remove from heat. Add pecans and stir to coat well. Bake for 15-20 minutes, stirring several times. Cook on parchment or wax paper. Serve warm or at room temperature. Store in covered container or divide into cellophane bags or jars for gifts - enjoy!