Louisiana Pecans Roasted with Rosemary
Recipe courtesy of Jyl Benson
Serves a small group
- 5 cups Louisiana pecans
- 1/4 cup olive oil
- 1/4 cup fresh rosemary, coarsely chopped
- 4 teaspoons kosher salt
- 1 tablespoon granulated sugar
- 2 teaspoons freshly ground black pepper
Nuts and booze are a tried-and-true combination.
Heat the oven to 350°F and arrange a rack in the middle.
Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes. Let cool on the baking sheet, transfer to a bowl, and serve.