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2 Ratings
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Make plenty of these mildly sweet and salty nuts--they are great to have on hand over the holidays.

Source: EatingWell Magazine, November/December 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don't burn.

  • Combine brown sugar, salt, thyme, rosemary, pepper and piment d'Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.

Tips

Make Ahead Tip: Store in an airtight container for up to 2 weeks.

Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

2 tablespoons
107 calories; protein 1.3g; carbohydrates 2.4g; dietary fiber 1.4g; sugars 0.9g; fat 11.1g; saturated fat 1g; vitamin a iu 11.4IU; vitamin c 0.2mg; folate 3.2mcg; calcium 10.3mg; iron 0.4mg; magnesium 17.3mg; potassium 59mg; sodium 52.5mg; thiamin 0.1mg.

2 fat

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