It’s great to have a good crop of pecans this season. So, we’re enjoying the harvest. I’ve been making rosemary Marcona almonds, and tried a similar recipe to make Easy Rosemary Pecans. They are quite delicious, simple to make, and way too easy to eat! Serve as an appetizer, with drinks, or by themselves.
Easy Rosemary Pecans
Ingredients
- 4 cups pecan halves
- 3 TBSP extra virgin olive oil
- 1 1/2 tsp tamari or soy sauce
- 2 TBSP coarse salt
- 1 tsp ground pepper
- 2 TBSP chopped fresh rosemary
Instructions
- Place pecans in a large bowl,
- Drizzle with oil and tamari or soy sauce.
- Sprinkle with the rest of the ingredients.
- Combine everything well. Let sit for about one hour, toss occasionally.
- Heat oven to 250.
- Spread pecans in a ingle layer on a baking sheet.
- Bake for about 30 minutes, stirring halfway through the cooking time.
- Cool completely, before storing.