My favorite flavor combination is orange and rosemary and combined with sweet and salty, these orange and rosemary pecans are to die for.
Over the holiday, I fell in love with these pecans. I think that I made 3 batches of them. I always make my Candied Pecans to give as gifts, but I had to include these pecans in my holiday gift baskets this year as well. My favorite flavor combination is orange and rosemary and combined with sweet and salty, these orange and rosemary pecans are to die for. You could use any combination of nuts that you like, but I love pecans. These nuts are good to have around the house during the holidays, they go perfectly with a cheese plate, and make a really nice hostess gift.
I got this recipe from my good friend Kristi, who got it from Real Simple.
I am running out the door, but I also wanted to share that my DIY Photo Wall is being featured on Apartment Therapy today!
Orange and Rosemary Pecans Ingredients //
- 4 cups pecans
- 3 Tablespoons melted butter
- 6 Tablespoons sugar
- 1 Tablespoon sea salt
- 3 Tablespoons chopped rosemary
- 3 Tablespoons orange zest
How to Make // The Steps
Step 1: Roast the pecans in a 350-degree oven for about 10 minutes. Make sure that you watch them. Nothing is more frustrating (or expensive) than burning 4 cups of pecans. Not that I speak from experience or anything, but nuts go from perfect to burnt in seconds.
Step 2: Finely chop the rosemary.
Step 3: Zest 3 oranges. I got about a Tablespoon of zest from each.
Step 4: Melt the butter in a large saute pan.
Step 5: Add the pecans, sugar, salt, rosemary, and orange zest.
Step 6: Give a good toss. Keep in an airtight container.
Orange and Rosemary Pecans
Orange and Rosemary Pecans are a perfect pre-dinner snack. Sweet and salty with orange and rosemary.
Ingredients
- 4 cups pecans
- 3 Tablespoons melted butter
- 6 Tablespoons sugar
- 1 Tablespoon sea salt
- 3 Tablespoons chopped rosemary
- 3 Tablespoons orange zest
Instructions
- Roast the pecans in a 350 degree oven for about 10 minutes. Make sure that you watch them. Nothing is more frustrating (or expensive) than burning 4 cups of pecans. Not that I speak from experience or anything, but nuts go from perfect to burnt in seconds.
- Finely chop the rosemary.
- Zest 3 oranges. I got about a Tablespoon of zest from each.
- Melt the butter in a large saute pan.
- Add the pecans, sugar, salt, rosemary, and orange zest.
- Give a good toss. Keep in an airtight container.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 6mgSodium: 414mgCarbohydrates: 9gFiber: 3gSugar: 6gProtein: 2g
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Elizabeth
Saturday 22nd of December 2012
These turned out so light and fragrant! I've had enough holiday sweet stuff and am going to make another batch of these :)
bakedbree
Monday 24th of December 2012
I love these nuts! I like to have a mix of sweet and savory.
Karin
Saturday 15th of December 2012
I'm wondering if these end up dry - so i can package them for gifts without the cello bags getting greasy looking, or if they are more suitable for eating at a party (as opposed to packaging for gifts). They'll need to sit for a week in a bag before they are given out! Thanks - they look sooo delicious!
bakedbree
Sunday 16th of December 2012
Not totally dry. I use this recipe for packaging: https://bakedbree.wpengine.com/candied-pecans
Kelley {mountain mama cooks}
Thursday 26th of January 2012
I had to come back and comment on how delicious these turned out! I'm catering for 40 this afternoon and I just made a triple batch using a mix of pecans and almonds. They are so unbelievably good! Thank you!!