Roasted Rosemary Pecans

Name: Roasted Rosemary Pecans
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 cups (210 g) raw pecan halves; 1 tablespoon olive oil; 1 teaspoon nutritional yeast (optional, but recommended); 1 teaspoon finely chopped fresh rosemary; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 2

Author : Caitlin Shoemaker

roasted pecans savory roasted pecans

Ingredients

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2 cups (210 g) raw pecan halves1 tablespoon olive oil1 teaspoon nutritional yeast (optional, but recommended)1 teaspoon finely chopped fresh rosemary1 teaspoon garlic powder1/2 teaspoon black pepper1/2 teaspoon salt

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Instructions

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Step 1

Preheat the oven to 350F and set a baking sheet aside.

Step 2

Add the pecans to the baking sheet. Mix the oil, nutritional yeast, rosemary, garlic, black pepper, and salt together in a small bowl, then pour over the pecans. Use your hands to toss the pecans until everything is evenly coated and spread out across the baking tray.

Step 3

Bake on the top rack of the oven for 12-13 minutes, removing the nuts halfway to toss. Watch the pecans carefully for the last 2-3 minutes of baking to make sure they don’t burn.

Step 4

Enjoy warm, or let cool. Eat as a snack or chop and serve with salads, etc. Store leftovers in an airtight container or bag at room temperature for up to 10 days.

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