Buttery Rosemary Pecan Halves Food

SEA SALT-ROASTED PECANS

Steps:

• Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
• Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

ROSEMARY PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, cream butter and sugars until light.
• With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
• Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
• Put muffin tin in refrigerator for 20-30 minutes.
• Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
• Place one pecan half in the center of each cookie.
• Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.

ROSEMARY ROASTED PECANS

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.

TOASTED ROSEMARY PECANS

Steps:

• Preheat the oven to 250°.
• Spread the pecan halves on a large rimmed baking sheet.
• Bake them for 15 minutes, shifting the baking sheet halfway through for even coloring, or until they are lightly toasted.
• Drizzle the melted butter over the pecans, then sprinkle with the salt, rosemary and sugar and toss to coat.
• Bake the pecans for 15 minutes longer, shifting the pan halfway through, or until browned and crisp.
• Transfer to paper towels and let cool.
• MAKE AHEAD The rosemary pecans can be stored in an airtight container for up to 2 weeks.

BUTTERY ROSEMARY PECAN HALVES

Steps:

• Combine nuts, butter, rosemary and cayenne in slow cooker. Stir to coat
• evenly. Cover and cook on high 15 minutes.
• Reduce heat to low. Cook, uncovered, stirring occasionally 1 1/2 to 2 hours.
• Add salt and stir nuts to coat. Transfer nuts to baking sheet lined with
• parchment paper or foil. Let cool completely.