These simple Toasted Rosemary Pecans have a crisp, shiny coating of butter and honey infused with fresh rosemary and sea salt. They are the perfect little snack bites! Salty, herby with just the tiniest hint of sweetness, these Rosemary Pecans are completely addictive, ideal for holiday gatherings, parties, even topping salads and soups!
Love snacks like these? Then you also need to try my Honey Roasted Spiced Pecans and Old Fashioned Sugar Candied Peanuts.
This is a simple recipe that delivers big results! Elegant enough for all your holiday parties, snacky enough for game days and cozy nights in. Makes the house smell incredible while toasting! These Rosemary Pecans are just good food. Period. One nibble and you’ll be completely hooked!
Elevate Everything! Ways to Enjoy These Rosemary Pecans
- Serve these as an appetizer or snack before dinner, at a party or on game day with delightful sips.
- Add them as a tasty surprise to your cheese boards.
- They’re amazing served with this #1 Whipped Feta + Honey recipe.
- Top your favorite salad with them for some extra crunch.
- Sprinkle them over your soup for an extra cozy touch.
- Give them as thoughtful gifts during the holidays.
Recipe Ingredients & Overview
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- pecan halves
- honey (I use Broadlawn Farm Honey.)
- butter
- fresh rosemary
- salt (table salt + sea salt flakes- I use Maldon Sea Salt.)
Recipe Substitutions: Try this recipe with walnuts, whole almonds or cashews. Cooking times vary with each nut, so stay close to the oven.
For an extra special treat, chose 3 nuts (pecans, almonds, cashews). Make a batch of each nut separately, then combine for a Toasted Rosemary Party Mix!
Can I use dried rosemary? Sure! Dried Rosemary works too. Sub 1 tablespoon fresh rosemary with 1 teaspoon dried for the same recipe results.
Can another herb other than Rosemary be used? This recipe really is all about Rosemary. If that isn’t your thing, that’s ok! You might like these Honey Roasted Spiced Pecans instead.
How to Make Toasted Rosemary Pecans
Make the Coating. In the microwave, melt the butter and honey together in a large measuring cup. Add rosemary + salt and mix together really well using a fork. The honey will be thin and easy to stir, and the rosemary will release its oils into the warm liquid infusing the honey butter with flavor!
Add the Pecans. Put the pecans in a large mixing bowl. Pour the honey mixture over the nuts. Use a rubber spatula to get every bit of the flavored out of the measuring cup. Toss the pecans and honey together until every pecan is well coated.
Put on the Pan. Line a baking sheet with parchment paper or a silicon baking mat. Pour the coated pecans onto the baking sheet and spread them into a single layer. Using a rubber spatula again, scrape out any leftover honey mixture over the nuts on the baking sheet.
Bake. Place in preheated oven and bake for 6 minutes. The rosemary honey mixture will begin to melt. Stir to re-coat the pecans and bake 6 more minutes. Repeat process until nuts have baked 20 minutes.
Cool + Serve! Remove from the oven, top with sea salt flakes and let cool for at least 5 minutes. Break apart any pecans that have stuck together. Garnish with extra bits of fresh Rosemary. Serve warm or store in an air tight container.
Recipe Tips
- Don’t skip using a silicone baking mat or parchment paper to line your baking sheets when making these Rosemary pecans. They keep the nuts from sticking to the pan and keep clean up to bare minimum. I prefer the baking mats over parchment paper.
- This recipe has you stirring the nuts every 6 minutes during a total bake time of 20 minutes. This leaves 2 extra minutes of cook time at the end. (6×3=18) Stay close to the oven during those last two minutes. Pecans go from toasted/roasted to burned all at once. If the ends of the pecans start getting too dark, go ahead and take the pan out.
- Rosemary Pecans can be served warm or at room temp!
Making Ahead of Time & Storing
Toasted Rosemary Pecans can be made 1-2 days ahead of when you plan to enjoy them. They can last up to 7 days in a cool, dry pantry if stored in an airtight container.
If they become sticky towards the end of their shelf life, simply refresh them for 5-10 minutes in a 350° oven and allow to cool again to harden. (The number of days ahead you make this recipe count in the total 7 day shelf life.)
More Snack Recipes To Love
- Honey Spiced Pecans
- Old Fashioned Sugar Candied Peanuts
- Peanut Butter Chocolate Christmas Snack Mix
- Dill Ranch Snack Crackers
- Easy Ranch Popcorn
- Southern Cheese Straws
Toasted Rosemary Pecans
Ingredients
- 3 cup pecan halves, (or 12 oz bag)
- ⅓ cup honey
- 1 tablespoon butter
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
Finishes
- sea salt
- more rosemary
Instructions
- Preheat oven to 350° degrees Fahrenheit.
- In microwave, melt butter and honey together in a large measuring cup. Add rosemary + salt and mix together using a fork.
- Pour pecans in a large mixing bowl. Pour honey mixture over nuts. Toss nuts in honey mixture until every pecan is well coated.
- Line a baking sheet with parchment paper or silicon baking mat. Pour nuts onto baking sheet and spread into a single layer. Using a rubber spatula, scrape out any leftover honey mixture over the nuts on the baking sheet.
- Place in preheated oven and bake for 6 minutes. Honey mixture will begin to melt. Stir to recoat nuts and bake 6 more minutes. Repeat process until nuts have baked 20 minutes.
- Remove from the oven, top with sea salt flakes and let cool for at least 5 minutes. Break apart any pecans that have stuck together. Garnish with extra bits of fresh Rosemary. Serve warm or store in an air tight container.
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