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Rosemary Brown Sugar Pecans

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0 Comments
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 16

Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.

Ingredients

1/4
cup butter or margarine
1/2
cup packed brown sugar
1/4
cup water
4
cups pecan halves
4
teaspoons chopped fresh rosemary leaves
1/4
teaspoon salt
1/4
teaspoon chili powder

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Directions

  • 1 Heat oven to 350°F. Spray 17x12-inch half-sheet pan with cooking spray.
  • 2 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.
  • 3 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.

Expert Tips

Buy nuts in bulk and store them in the refrigerator 6 months or in the freezer up to 1 year.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
223
,
% Daily Value
Total Fat
21g
21%
(Saturated Fat
3g,
3%
),
Sodium
61mg
61%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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