Orange and Rosemary Pecans

orange and rosemary pecan recipeOver 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 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 pecan recipe4 cups pecans
3 Tablespoons melted butter
6 Tablespoons sugar
1 Tablespoon sea salt
3 Tablespoons chopped rosemary
3 Tablespoons orange zest

orange and rosemary pecan recipeRoast 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.

orange and rosemary pecan recipeFinely chop the rosemary.

orange and rosemary pecan recipeZest 3 oranges. I got about a Tablespoon of zest from each.

orange and rosemary pecan recipeMelt the butter in a large saute pan.

orange and rosemary pecan recipeAdd the pecans, sugar, salt, rosemary, and orange zest.

orange and rosemary pecan recipeGive a good toss. Keep in an airtight container.

orange and rosemary pecan recipe

orange and rosemary pecan recipe

Orange and Rosemary Pecans

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes

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

  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.
  2. Finely chop the rosemary.
  3. Zest 3 oranges. I got about a Tablespoon of zest from each.
  4. Melt the butter in a large saute pan.
  5. Add the pecans, sugar, salt, rosemary, and orange zest.
  6. Give a good toss. Keep in an airtight container.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 6mgSodium: 414mgCarbohydrates: 9gFiber: 3gSugar: 6gProtein: 2g

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Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 28 Comments

  1. Kristi H.

    Oh my goodness–I just sat down with a little bowl of these pecans (and cashews) to catch up on Baked Bree and lo and behold, there was the recipe for the very thing I was eating! I cannot get enough of these tasty bits, and have made them several times since Blue’s party too. How thoughtful of you to share the recipe for this nutty goodness. Now I can’t wait to try my hand at the slow cooker nuts!

    1. bakedbree

      I love these! And love a recipe from a friend even more. Every time I make and eat them, I will think of you.

  2. Kelley {mountain mama cooks}

    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!!

  3. Karin

    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!

  4. Elizabeth

    These turned out so light and fragrant! I’ve had enough holiday sweet stuff and am going to make another batch of these 🙂

    1. bakedbree

      I love these nuts! I like to have a mix of sweet and savory.

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