Rosemary-Garlic Pecans

You will grab these by the handful. The rosemary flavor is a nice change from typical roasted pecan recipes. They’d be good atop a salad, too. Feel free to substitute almonds if you want a change of pace.

 

SERVES 8 TO 10

 

2	tablespoons unsalted butter
2	tablespoons chopped fresh rosemary leaves
1	teaspoon garlic powder
½	teaspoon salt
½	teaspoon freshly ground black pepper
2	cups pecan halves or whole almonds

1. Preheat the oven to 350°F.
2. Melt the butter in a small bowl in the microwave. Stir in the rosemary, garlic powder, salt, and black pepper. Place the pecans in a large bowl, then pour the butter mixture over the pecans and toss to coat the nuts thoroughly.
3. Spread the pecans in a single layer on a rimmed nonstick baking sheet (or coat a regular baking sheet with nonstick cooking spray). Bake for about 20 minutes, stirring 2 or
4. times, until the pecans are crisp and fragrant but not dark.
5. Let the nuts cool completely on the baking sheet, then store in an airtight container.

EXTRA POINTS You can make these up to 1 week ahead of time.