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Newberry Rosemary Pecans

Ingredients

  • ¼ cup butter 
  • ½ cup packed brown sugar 
  • ¼ cup water 
  • 4 cups Newberry Pecan halves 
  • 4 tsps chopped fresh rosemary leaves 
  • ¼ tsp. salt 
  • ¼ tsp. red pepper

Directions

  1. Heat oven to 350°.
  2. Spray 17x12-inch half-sheet pan with cooking spray.
  3. In a 12-inch nonstick skillet, melt butter over medium heat.
  4. Add brown sugar and water; cook for 1 minute or until sugar dissolves, stirring constantly.
  5. Add pecans, rosemary, salt and red pepper.
  6. Cook 3 to 5 minutes or until syrup thickens and nuts are coated, stirring constantly.
  7. Spread pecans in a single layer in pan.
  8. Bake 12-14 minutes or until pecans are toasted, stirring after 8 minutes.
  9. Immediately separate pecans with fork.
  10. Cool completely in pan, about 30 minutes.
This recipe uses our Pecan Pieces. Shop now and add a little personality to your new favorite dish!
A bag of Newberry Pecan Pieces.SHOP NOW
This recipe uses our Mammoth Pecan Halves. Shop now and add a little personality to your new favorite dish!
A bag of Newberry Mammoth Pecan Halves.SHOP NOW
This recipe uses our Large Pecan Halves. Shop now and add a little personality to your new favorite dish!
A bag of Newberry Large Pecan Halves.SHOP NOW
Shop now and add a little personality to your new favorite dish!
Three bags of Newberry Pecans. The left is a bag of pecan pieces, the center is Large Mammoth Pecan halves, and the right is Large Pecan Halves.SHOP NOW
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