Nutty and rich, these roasted pecans are an addictive appetizer or snack. My recipe has two variations - one savory and one sweet. Both are delicious!
A few weeks ago, I made a double batch of these roasted pecans. I felt ridiculous when they all came out of the oven. We had jar after jar of roasted pecans sitting on our counter. I thought we’d be eating them for weeks! But, as it turns out, these roasted pecans are such a tasty snack that as soon as Jack or I polished off one handful, we’d inevitably circle back for more. Two days later, there wasn’t a pecan in sight.
If you’re looking for an easy, festive treat to bring to a party or get-together this week, these roasted pecans would be perfect. They’re crunchy and rich, with a toasty, buttery flavor that you and anyone you share them with will love. I offer two variations in the recipe – one savory and one sweet. Both are delicious. Enjoy!
How to Roast Pecans
The magic of roasted pecans is that they’re so rich and flavorful, but so simple to make. Here’s how I do it:
First, season the pecans. Place them on a parchment-lined baking sheet and toss them with whatever seasonings you’re using.
For my savory recipe variation, Maple Rosemary, you’ll toss the pecans with olive oil, maple syrup, chopped fresh rosemary, and sea salt.
Toss well to evenly coat the nuts with the seasonings. Then, spread them in a single layer on the baking sheet.
Next, bake! Transfer the baking sheet to a 350° oven, and bake for 8-12 minutes, until the nuts are toasted and fragrant. Allow them to cool slightly on the baking sheet. Finally, season to taste with sea salt, and serve!
Roasted Pecans Recipe Variations
To make my sweet recipe variation, Cinnamon Sugar, the process is basically the same. The only difference is that instead of tossing the nuts with olive oil, maple, and rosemary, you’ll use sugar, cinnamon, and melted butter. Then, bake until fragrant. So easy!
Not sure which variation to pick? You can’t go wrong! Crusted with sugar and warm spices, the Cinnamon Sugar Pecans are great for satisfying a sweet tooth. Filled with woodsy, nutty flavor, the Maple Rosemary roasted nuts are an addictive savory snack. In our house, both disappear in no time.
Roasted Pecans Serving and Storing Suggestions
The roasted nuts keep well in an airtight container at room temperature for up to 5 days. Serve them as an appetizer at a party, or keep them on hand for a quick snack. The Cinnamon Sugar Pecans are also a great topping for ice cream, and the rosemary ones add a nice crunch to salads and bowls.
If you have other ideas for using them, let me know in the comments!
More Favorite Appetizers and Snacks
If you love these roasted pecans, try one of these easy appetizers next:
- Stovetop Popcorn
- Crispy Roasted Chickpeas
- Roasted Pumpkin Seeds
- Caprese Skewers
- Jalapeño Poppers
- Stuffed Mushrooms
- Best Deviled Eggs
- Or any of these 50 Easy Party Appetizers!
Roasted Pecans
Ingredients
Savory Maple Rosemary
- 2 cups raw pecan halves
- 1 teaspoon extra-virgin olive oil
- 1½ teaspoons maple syrup
- ½ tablespoon chopped fresh rosemary
- Heaping ¼ teaspoon sea salt, more to taste
Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt, more to taste
- 2 cups raw pecan halves
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- For Savory Maple Rosemary Pecans: Toss the pecans with olive oil, maple syrup, rosemary, and salt, and spread evenly on the first baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
- For Cinnamon Sugar Pecans: In a small bowl, combine the sugar, cinnamon, and salt. Toss the pecans with the melted butter and cinnamon sugar, and spread evenly on the second baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
I made the cinnamon sugar pecans & this was way too much salt for my taste. Next time I will use about 1/4 of the recommended amount of salt for this much cinnamon sugar & pecans.
rosemary plus maple: an unusual taste combination