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Rosemary Brown Sugar Pecans

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Rosemary Brown Sugar Pecans
  • Prep 10 min
  • Total 55 min
  • Servings 16
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Rosemary provides an aromatic addition to these baked pecans - perfect to serve as snacks.
Updated Dec 12, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

Nutrition

223 Calories, 21g Total Fat, 2g Protein, 10g Total Carbohydrate

Nutrition Facts

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