Roasted Louisiana Pecans with Rosemary

Appetizers

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Makes 5 cups

Ingredients: 
  • 5 cups Louisiana pecans
  • 1/4 cup olive oil
  • 1/4 cup fresh rosemary, coarsely chopped
  • 4 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons freshly ground black pepper

     

Roasted Louisiana Pecans with Rosemary

Roasted Louisiana Pecans with Rosemary

Click image to enlarge
Method: 

Place nuts on a baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Bake until nuts are browned and toasted, stirring occasionally, about 20 minutes.

Let cool on the baking sheet, transfer to a bowl, and serve.

Similar Recipes by course
Deviled Shrimp Deviled Eggs Garlic-Chile Crabs Crawfish Hand Pies Tropically-Topped Crab Cakes Loaded Tater Tots Coquilles St. Jacques
Old School Shrimp Salad Beer-Battered Shrimp (Lighter) Crab and Spinach Dumplings Crab and Corn Fritters Remoulade Sicilian Caponata Galatoire's Crabmeat Maison

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive