Spicy candied pecans with rosemary – the healthy comfort food

Originally published on July 27, 2016.

This Spicy Rosemary Candied Pecans are always a hit in my house. They’re perfect as a snack, in a salad, or on your next charcuterie board.

I’m crazy about nuts!! Not a day goes by that I can’t enjoy a handful of nuts. They are without a doubt my snack of choice.

Lately I’ve been craving pecans to be exact. I put them on salads, yogurt, and anything else I could get my hands on. Luckily they are super healthy!

Pecans are a great source of energy and vitamin E.

WHAT INGREDIENTS DO I NEED FOR SPICY CANDIED PECANS WITH ROSEMARY?

• 2 tbsp coconut oil
• 1 tbsp honey
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 cups raw pecans
• 2 tbsp chopped fresh rosemary

HOW DO I MAKE SPICY ROSEMARY CANDIED PECANS?

STEP 1: To make these tangy, sweet, and slightly herbaceous pecans, first heat 2 Tbsp coconut oil in a large skillet. Add 1 tbsp honey, 1/2 tsp cayenne pepper and 1/2 tsp salt. Once the coconut oil has melted and all the ingredients are well integrated, add 2 cups of raw pecans.

Sauté for about 2-3 minutes, stirring frequently to ensure all nuts are covered and not burned.

STEP 2: Next, place the pecans on a baking sheet and bake at 325 degrees F for about 10 minutes.

STEP 3: When the pecans are done baking, carefully remove from the oven and toss with 2 tablespoons of chopped fresh rosemary. Then let the nuts cool completely. They harden and become more “caramelized” as they cool.

If you’re looking for a new way to enjoy pecans, mine Spicy Rosemary Candied Pecans will blow your mind. Enjoy them as a snack or as an addition to a cheese board at your next party.

Spicy Rosemary Candied Pecans

ingredients

• 2 tbsp coconut oil

• 1 tbsp honey

• 1/2 tsp cayenne pepper

• 1/2 tsp salt

• 2 cups raw pecans

• 2 tbsp chopped fresh rosemary

instructions

1. Preheat oven to 325 degrees F.
2. Start by heating 2 tbsp coconut oil in a large skillet.
3. Add 1 tbsp honey, 1/2 tsp cayenne pepper and 1/2 tsp salt.
4. Once the coconut oil has melted and all the ingredients are well integrated, add 2 cups of raw pecans. Sauté for about 2-3 minutes, stirring frequently to ensure all nuts are covered and not burned.
5. Place the pecans on a baking sheet and toast at 325 degrees F for about 10 minutes.
6. When the pecans are done baking, carefully remove from the oven and toss in 2 tablespoons of chopped fresh rosemary. Let the nuts cool completely. They will harden and become more “caramelized” as they cool.