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RECIPE
8 INGREDIENTS7 STEPS45min

Sweet and Savory Roasted Pecans

Enjoy these Sweet and Savory Roasted Pecans as an addition to your cheese tray, sprinkled over your next salad, or straight from the jar.
Sweet and Savory Roasted Pecans Recipe | SideChef
Enjoy these Sweet and Savory Roasted Pecans as an addition to your cheese tray, sprinkled over your next salad, or straight from the jar.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
45min
Total Time
$3.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
2 Tbsp
Vegetable Oil
8 cups
Pecan Halves
1/4 cup
Dark Brown Sugar , lightly packed
3 Tbsp
Oranges , freshly squeezed
or Orange Juice
1/4 cup
Fresh Rosemary , chopped
1 Tbsp
to taste
Vegetable Oil
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Nutrition Per Serving

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CALORIES
1113
FAT
110.7 g
PROTEIN
16.2 g
CARBS
37.9 g

Author's Notes

As the roasted pecans are cooling on the sheet pan, be sure to stir them often to prevent sticking. Once completely cooled, they will no longer be so sticky. At that point, they can be transferred to an airtight container to be stored at room temperature. If you like your snacks to have that extra kick of spiciness, add up to 2 teaspoons of ground chipotle powder to the liquid ingredients before coating the nuts. If you're not sure of how much to use, try adding the powder 1/2 teaspoon at a time taste-testing as you go.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Brush a sheet pan generously with Vegetable Oil (to taste) . Place the Pecan Halves (8 cups) in a large bowl.
Step 3
In a small bowl, combine Vegetable Oil (2 Tbsp) , Pure Maple Syrup (1/3 cup) , Dark Brown Sugar (1/4 cup) , and Oranges (3 Tbsp) .
Step 4
Pour mixture over the pecan halves and stir to fully incorporate. Add Fresh Rosemary (2 Tbsp) and Kosher Salt (1/2 Tbsp) and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
Step 5
Spread the pecans in a single layer. Roast for 25 minutes, stirring twice with a large metal spatula until the nuts are glazed and golden brown.
Step 6
Remove from the oven and sprinkle with the remaining Fresh Rosemary (2 Tbsp) and Kosher Salt (1/2 Tbsp) . Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning.
Step 7
Serve warm, or cool completely and store in airtight containers at room temperature.
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Nutrition Per Serving
Calories
1113
% Daily Value*
Fat
110.7 g
142%
Saturated Fat
10.9 g
55%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
37.9 g
14%
Fiber
16.2 g
58%
Sugars
21.2 g
--
Protein
16.2 g
32%
Sodium
1251.9 mg
54%
Vitamin D
--
--
Calcium
109.2 mg
8%
Iron
3.9 mg
22%
Potassium
9.1 mg
0%
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