Prep 20 mins
Cook 12 mins
Make plenty of these mildly sweet and salty nuts—they are great to have on hand over the holidays.
- 1 lb 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 fresh ground pepper
- 1 pinch 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 piment d’Espelette (or 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.
- Tips & Notes:.
- Make Ahead Tip: Store in an airtight container for up to 2 weeks.
- Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.
I wish I had read the other review; these were good but I think they would have been better if they had roasted at a lower temperature. Really liked the seasoning so will make these again and rate a second time when I've done so. Thanks for posting! Made for Pick A Chef, 2010.
Very tasty and addicting. I added a little extra rosemary and thyme.I also added a little basil and garlic powder. I added some olive oil and seasoning to the pecans then roasted them. I then added the rest of the seasoning when they were done. I roasted them at 250 for an hour instead. I feel they roast better at a slower temp.