Rosemary Brown Sugar Pecans Recipes

ROSEMARY AND BROWN SUGAR MIXED NUTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
• Spread the mixed nuts into a single layer on the lined baking sheet.
• Roast the nuts in the preheated oven for 10 minutes.
• Sprinkle the rosemary and salt over the roasted nuts. Mix the butter and brown sugar together in a large bowl; add the nuts and toss to coat evenly. Spread the nuts again into an even layer on the lined baking sheet to serve.

ROSEMARY BROWN SUGAR PECANS

Steps:

• Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In 12-inch nonstick skillet, melt butter over medium heat. Add brown sugar and water; cook 1 minute or until sugar dissolves, stirring constantly. Add pecans, rosemary, salt and chili powder; cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly. Spread pecans in single layer in pan.
• Bake 12 to 14 minutes or until pecans are toasted, stirring after 8 minutes. Immediately separate pecans with fork. Cool completely in pan, about 30 minutes.

ROSEMARY ROASTED PECANS

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.

ROSEMARY RAISIN PECAN CRISPS

Steps:

• Preheat oven to 350°F.
• In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
• Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!

HERB-ROASTED PECANS

Steps:

• Preheat oven to 350°. In a bowl, combine pecans, sugar, thyme, rosemary, salt, and pepper; stir in egg white.
• Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely before serving, about 30 minutes. Store in an airtight container at room temperature up to 1 week.