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Rosemary & Spice Candied Pecans

Makes 2 cups.
Course: Snack


  • 2 cups pecan halves
  • 3 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cardamom
  • 1/8 teaspoon cayenne pepper or to taste
  • 2 tablespoons water
  • 1 1/2 tablespoons coarsely chopped fresh rosemary


  • 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.
  • Store cooled nuts in an air-tight container.