Roasted Pecans with Rosemary Recipe

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This recipe for Roasted Pecans with Rosemary is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Miscellaneous

Ingredients:	Ingredients: 3 c. raw pecans 3 tbsp. butter 1 T. dried cumbled rosemary 1-1/2 tsp. salt (more or less to taste) 1/2 tsp. cayenne (to taste)

Directions:	Directions: Preheat oven to 350º. Combine butter, rosemary, salt & cayenne in a small dish and microwave until the butter is melted (30 sec to 1 min). In a medium bowl, pour over nuts and toss to coat evenly. Spread evenly on a cookie sheet (with sides). Bake approximately 10 minutes, stirring occasionally to ensure even cooking. Watch carefully. The line can sometimes be thin between nicely roasted/toasted and scorched. Cook completely and store in an air-tight container or ziplock bag at room temperatire. (However many I am making, I usually do them in 3-cup batches -- trying to do larger amounts all at once does not work as well.)

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Roasted Pecans with Rosemary Recipe

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