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Browned Butter + Rosemary Roasted Pecans

Rosemary Roasted Pecans

Makes 3 cups pecans

  • 1/4 cup salted butter
  • 2 sprigs rosemary + 1 tbsp chopped rosemary, divided
  • 3 cups pecan halves
  • 1 tbsp honey
  • 1 tsp sea salt
  1. In a small saucepan over medium heat, cook the butter until it’s lightly browned, a few minutes. Add in the two sprigs of rosemary + remove from heat to cool for a few minutes. Toss the sprigs when ready to use butter.
  2. On a rimmed baking sheet, toss pecans with the butter, honey and salt to coat.  
  3. Bake at 350 degrees for 10 minutes, stirring halfway through.
  4. Stir in the chopped rosemary and bake another 2-3 minutes. Serve warm.

Butter Rosemary Pecans


Recipe by Katy Allen of @savoringtheflavoring