Spicy Rosemary Candied Pecans

Originally posted July 27, 2016.

These Spicy Rosemary Candied Pecans are always a hit around my house.  They're perfect as a snack, tossed in a salad, or on your next charcuterie board.

I am nuts for nuts!!  There isn't a day that goes by where I don't get to enjoy a hand full of nuts.  They are my snack of choice without a doubt.  

Recently, I've been craving pecans to be specific.  I've been putting them on salads, yogurt and anything I could get my hands on.  Luckily, they are super healthy!

Pecans are a great source of energy and vitamin E.  

WHAT INGREDIENTS DO I NEED FOR SPICY ROSEMARY CANDIED PECANS?

• 2 tablespoon coconut oil
• 1 tablespoon honey
• ½ teaspoon cayenne
• ½ teaspoon salt
• 2 cups raw pecans
• 2 tablespoon chopped fresh rosemary

HOW DO I MAKE SPICY ROSEMARY CANDIED PECANS?

STEP 1: To create these spicy, sweet and slightly herby pecans, start by heating 2 tablespoon of coconut oil in a large skillet.  Add 1 tablespoon of honey, ½ teaspoon of cayenne and ½ teaspoon of salt.  Once the coconut oil has melted and all the ingredients are well integrated, add 2 cups of raw pecans.  

Sauté for about 2-3 minutes, stirring often to make sure all the nuts are coated and they don't burn.

STEP 2: Next, lay out the pecans on a baking sheet and bake them for approximately 10 minutes at 325 degrees F.

STEP 3: When the pecans are finished baking, carefully remove them from your oven and toss with 2 tablespoon of chopped fresh rosemary. Then let the nuts cool completely. They will harden and become more "caramelized" as they cool.

 If you are looking for a new way to enjoy pecans, my Spicy Rosemary Candied Pecans will blow you away.  Savor them as a snack or as an addition to a cheese plate at your next party.

Spicy Rosemary Candied Pecans

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Ingredients

• 2 tablespoon coconut oil
• 1 tablespoon honey
• ½ teaspoon cayenne
• ½ teaspoon salt
• 2 cups raw pecans
• 2 tablespoon chopped fresh rosemary

Instructions

1. Preheat oven to 325 degrees F.
2. Start by heating 2 tablespoon of coconut oil in a large skillet.
3. Add 1 tablespoon of honey, ½ teaspoon of cayenne and ½ teaspoon of salt.
4. Once the coconut oil has melted and all the ingredients are well integrated, add 2 cups of raw pecans. Saute for about 2-3 minutes, stirring often to make sure all the nuts are coated and they don't burn.
5. Lay out the pecans on a baking sheet and roast for approximately 10 minutes at 325 degrees F.
6. When the pecans are finished baking, carefully remove them from your oven and toss with 2 tablespoon of chopped fresh rosemary. Let the nuts cool completely. They will harden and become more "caramelized" as they cool.