Rosemary & Spice Candied Pecans
 
 
Makes 2 cups.
Recipe type: Snack
Ingredients
  • 2 cups pecan halves
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cardamom
  • 1 pinch to ⅛ teaspoon cayenne pepper, to taste
  • 2 tablespoons water
  • 1½ tablespoons coarsely chopped fresh rosemary
Instructions
  1. Toast pecans in a large, dry skillet over medium-high heat until browned and fragrant, about 5 minutes. Add butter, sugar, salt, cardamom, and cayenne to the skillet. Stirring constantly, continue cooking until the butter-sugar mixture is melted and bubbly. Increase heat to high and add water, stirring carefully until moisture evaporates. Toss in rosemary, mix to combine, and remove from heat. If using a non-stick pan, spread the nuts in a single layer and cool right in the pan. If not, spread nuts in single layer on a parchment-lined baking pan.
  2. Store cooled nuts in an air-tight container.
Recipe by Flour Arrangements at http://www.flourarrangements.org/2016/01/rosemary-and-spice-candied-pecans/