Initially posted July 27, 2016.
These Spicy Rosemary Candied Pecans are at all times successful round my home. They’re excellent as a snack, tossed in a salad, or in your subsequent charcuterie board.
I’m nuts for nuts!! There isn’t a day that goes by the place I don’t get to get pleasure from a hand stuffed with nuts. They’re my snack of alternative indubitably.
Not too long ago, I’ve been craving pecans to be particular. I’ve been placing them on salads, yogurt and something I might get my fingers on. Fortunately, they’re tremendous wholesome!
Pecans are an ideal supply of vitality and vitamin E.
WHAT INGREDIENTS DO I NEED FOR SPICY ROSEMARY CANDIED PECANS?
- 2 Tbsp coconut oil
- 1 Tbsp honey
- 1/2 tsp cayenne
- 1/2 tsp salt
- 2 cups uncooked pecans
- 2 Tbsp chopped recent rosemary
HOW DO I MAKE SPICY ROSEMARY CANDIED PECANS?
STEP 1: To create these spicy, candy and barely herby pecans, begin by heating 2 Tbsp of coconut oil in a big skillet. Add 1 Tbsp of honey, 1/2 tsp of cayenne and 1/2 tsp of salt. As soon as the coconut oil has melted and all of the elements are nicely built-in, add 2 cups of uncooked pecans.
Sauté for about 2-3 minutes, stirring typically to verify all of the nuts are coated and so they don’t burn.
STEP 2: Subsequent, lay out the pecans on a baking sheet and bake them for roughly 10 minutes at 325 levels F.
STEP 3: When the pecans are completed baking, fastidiously take away them out of your oven and toss with 2 Tbsp of chopped recent rosemary. Then let the nuts cool fully. They are going to harden and turn out to be extra “caramelized” as they cool.
If you’re searching for a brand new solution to get pleasure from pecans, my Spicy Rosemary Candied Pecans will blow you away. Savor them as a snack or as an addition to a cheese plate at your subsequent celebration.
Spicy Rosemary Candied Pecans
Elements
- 2 Tbsp coconut oil
- 1 Tbsp honey
- 1/2 tsp cayenne
- 1/2 tsp salt
- 2 cups uncooked pecans
- 2 Tbsp chopped recent rosemary
Directions
- Preheat oven to 325 levels F.
- Begin by heating 2 Tbsp of coconut oil in a big skillet.
- Add 1 Tbsp of honey, 1/2 tsp of cayenne and 1/2 tsp of salt.
- As soon as the coconut oil has melted and all of the elements are nicely built-in, add 2 cups of uncooked pecans. Saute for about 2-3 minutes, stirring typically to verify all of the nuts are coated and so they don’t burn.
- Lay out the pecans on a baking sheet and roast for roughly 10 minutes at 325 levels F.
- When the pecans are completed baking, fastidiously take away them out of your oven and toss with 2 Tbsp of chopped recent rosemary. Let the nuts cool fully. They are going to harden and turn out to be extra “caramelized” as they cool.
