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Orange and Rosemary Pecans

Orange rosemary pecans

I was looking for something to put out on the coffee table for people to snack on before dinner on Easter. Back in January, I had bookmarked this recipe from Baked Bree. I love candied nuts, so I figured that this combination of flavors would be slightly different, but absolutely delicious. I was absolutely right! We went to our co-op to buy nuts and other assorted things I needed for Easter in bulk. When we got home, Joel decided to tally up how much I spent on nuts, as a way to kind of prove that he believes I tend to go overboard on buying "special" ingredients. The grand total? $40. On nuts. Yeah, I think I have a problem. Too bad nobody really ate these. I liked them, but at the end of the night, the bowl was still full!

4 cups Pecans
3 tablespoons Butter
6 tablespoons Sugar
1 tablespoon Sea Salt
3 tablespoons Rosemary, chopped
3 tablespoons Orange Zest (you will need 2-3 oranges, depending on their size)

Roast the pecans for 10 minutes in a 350 degree oven. Keep a close eye on the pecans so that they do not burn. Finely chop the rosemary. Zest the oranges. In a large sauté pan, melt the butter. Add the pecans, salt, sugar, rosemary, and orange zest. Toss together to evenly distribute the ingredients. Store the nuts in an airtight container.

Reader Comments (1)

These look great! I love pecans and I love the orange flavor (I actually made orange-flavored cookies for Easter). These seem like the perfect snack to have out on the table for a party. Can't wait to try this recipe!

April 18, 2012 | Unregistered CommenterRose

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