Recipes - Appetizers
Rosemary Chili Roasted Pecans
These sweet-and-savory roasted pecans combine buttery richness, fresh rosemary, and a hint of chili heat for an irresistible snack, appetizer, or holiday treat that's quick and easy to make
- Hidabroot
- | Updated
(Illustration photo: shutterstock)Ingredients
2 cups shelled pecan halves
2 tablespoons butter or margarine
2 teaspoons fresh rosemary leaves, finely chopped
1 teaspoon sugar
½ teaspoon salt
A pinch of chili powder
Instructions
Melt the butter or margarine in a small saucepan over low heat.
Stir in the sugar, salt, and chili powder.
Add the pecans and toss until they are evenly coated with the butter mixture.
Transfer the pecans to a baking sheet lined with parchment paper and spread them out in a single layer.
Bake in a preheated oven at 200°C (400°F) for about 5–6 minutes.
Remove from the oven, stir carefully, and return to the oven for another 5 minutes, or until lightly toasted.
Transfer the pecans to small serving bowls and garnish with the chopped rosemary before serving.
Enjoy as a flavorful snack, holiday appetizer, or crunchy topping for salads and cheese boards.
