County Carb

Snacks

Rosemary Roasted Pecans

Pecan halves tossed in rosemary butter with a pinch of cayenne and roasted at 325°F for about 15 minutes. Crunchy, buttery and salty.

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Servings8
  • Net carbs*1.1 g
  • LevelEasy

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Glazed rosemary pecans in a white bowl
Photo: Lizi Beth, CC BY 2.0, via Wikimedia Commons

Roasted pecans with fresh rosemary smell like a holiday kitchen. The butter coats every nut, the rosemary turns crisp and fragrant, and a small pinch of cayenne adds a gentle warmth at the end. Put out a bowl when friends come over, pack them into small jars as gifts or keep them by the coffee for an afternoon snack.

Pecans burn fast because they are full of natural oil. Roast them at a moderate 325°F and stir halfway through, so the nuts on the edges do not scorch while the ones in the middle catch up. They are ready when they smell toasty and look a shade darker. They crisp further as they cool.

Ingredients

Makes 2 cups (1/4 cup per serving). Tap an item to check it off.

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Small saucepan or microwave-safe bowl
  • Mixing bowl

Instructions

  1. Heat the oven to 325°F and line a rimmed baking sheet with parchment.
  2. Stir the melted butter, rosemary, salt, garlic powder and cayenne together in a mixing bowl.
  3. Add the pecans and toss until every nut is evenly coated.
  4. Spread the pecans in a single layer on the sheet.
  5. Roast 12 to 15 minutes, stirring once halfway, until fragrant and a shade darker.
  6. Cool completely on the sheet, about 20 minutes. They will crisp as they cool.

Estimated nutrition per serving

Calories
198
Total carbs
3.6 g
Fiber
2.4 g
Net carbs
1.1 g
Protein
2.3 g
Fat
20.8 g

*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 8 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.

Kitchen tips

  • Chop the rosemary very fine. Large needles stay tough and woody even after roasting.
  • Taste one after cooling and add a pinch of flaky salt if they need it.

Substitutions

  • Pecans → walnut halves Same amount. Slightly more bitter and a little higher in net carbs.
  • Butter → olive oil Use 1 1/2 tablespoons. Makes them dairy-free with a fruitier flavor.
  • Fresh rosemary → dried thyme Use 1 teaspoon for an earthier flavor.

Swaps change the nutrition estimate shown above.

Storage and reheating

Fridge
Airtight jar, up to 3 weeks. At room temperature they keep about 1 week.
Freezer
Freeze in a zip-top bag up to 3 months. They thaw in 10 minutes on the counter.
Reheat
Warm on a baking sheet at 300°F for 4 to 5 minutes to bring back the crunch.

Questions cooks ask

Can I use dried rosemary?

Yes. Use 1 teaspoon, crushed between your fingers so it does not feel like pine needles.

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