This is a very quick and easy recipe I came up with one day when I was looking for a way to make a salad slightly more interesting.
I’ve had rosemary in roasted nuts before, but there’s something about rosemary paired with pecans that is unexpected and perfect.
These go well in a salad with goat cheese, arugula, and fresh figs (if they’re in season). I always make extra, and I put them in a little bowl for people to munch on before the meal is ready. People assume something magical and extraordinary happened in order to prepare these pecans. My friends, this is an extremely simple, un-magical recipe that can be adapted a thousand ways with different kinds of nuts.
Roasted Rosemary Pecans
6 oz bag of whole RAW pecans
2-3 sprigs of FRESH rosemary
Maldon Salt (you can get by with Kosher salt if you’re in a pinch)
Preheat the oven to 350 degrees.
Line a baking sheet with aluminum foil.
Wash, dry and coarsely chop the fresh rosemary.
In a bowl, add the pecans, rosemary, and drizzle the mixture with olive oil. I use about a tablespoon or two… You just want to lightly coat the nuts with oil (not soak them). They should glisten slightly once dressed. Toss the mixture with your hands.
Dump the mixture onto the baking sheet. Sprinkle salt all over; I tend to err on the side of under-salting, you can always add more once they come out of the oven.
Place the baking sheet in the oven for 10-15 minutes. Check the pecans at the 8 minute mark. Nuts can easily burn.
Once you can smell the pecans and rosemary, and once the pecans have darkened slightly in color, remove them from the oven.
Sprinkle with more salt if desired, let them cool and enjoy!