sweet & savory roasted pecans
Adapted from Ina Garten's Chipotle & Rosemary Roasted Nuts
Featured in Barefoot Contessa: How Easy Is That?
Enjoy as an addition to your cheese tray, sprinkled over your next salad or straight from the jar.
Ingredients
- 2 tablespoons vegetable oil, plus more for pan
- 8 cups whole pecan halves (about 32 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup dark brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 4 tablespoons chopped fresh rosemary leaves, divided
- 4 teaspoons kosher salt, divided
Instructions
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Preheat oven to 350°F.
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Brush a sheet pan generously with vegetable oil. Place the pecan halves in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the pecan halves and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
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Spread the pecans in a single layer. Roast for 25 minutes, stirring twice with a large metal spatula until the nuts are glazed and golden brown. Remove from the oven and sprinkle with the remaining 2 tablespoons of rosemary and 2 teaspoons of salt. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning.
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Serve warm or cool completely and store in airtight containers at room temperature.
Recipe Notes
If you like your snacks to have that extra kick of spiciness, add up to 2 teaspoons of ground chipotle powder to the liquid ingredients before coating the nuts. If you're not sure of how much to use, try adding the powder 1/2 teaspoon at a time taste-testing as you go.