Recipe
Appetizer
Savory Roasted Pecans
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. raw pecan halves | ||
| 2 tbsp. extra-virgin coconut oil | ||
| ½ tbsp. minced fresh rosemary | ||
| 1 tsp. kosher salt | ||
| 1 tsp. smoked paprika | ||
| ¼ tsp. cayenne pepper | ||
| 1 tsp. black pepper |
Directions
- Preheat oven to 400 degrees.
- Spread nuts evenly on a baking sheet. Bake for 7 to 8 minutes or until the nuts are lightly toasted.
- In a small saucepan, melt the oil. Turn the heat to low and add rosemary, salt, paprika, cayenne and black pepper.
- When the pecans are finished in the oven, transfer them to a bowl. Pour in the seasoned oil and stir until all the nuts are coated.