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Balsamic Rosemary Pecans

candied pecans 2

Someone asked me for this recipe the other day, and so I did as I usually do – Googled it on my own blog, as if I were flipping through a recipe box. And it didn’t pop up. I searched, even in the sad, unmaintained index (sorry about that guys) and couldn’t find it. Could it be that I’ve never shared this recipe? One of our most loved, decades-old, party nibbles ever? That even my 24 year old nephew, who otherwise subsists on Mr Noodles, burgers and Sriracha, has mastered making from scratch?

candied pecan Collage

These are, hands-down, the best spiced nuts I know. They’re sweet-tangy-salty-rosemary-y, and perfect for nibbling, for giving, and for chopping to throw over salads. They’re super easy to make, and lovely as a gift. If you’re going to hand over $15 for a bag of pecan halves, this is the very best way to treat them once you get them home.

candied pecans 1

candied pecans 2
candied pecans 2

Rosemary Pecans

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December 19, 2014

  • Makes: Makes 2 cups.

Ingredients

2 cups pecan halves

2 Tbsp. butter, melted

1 Tbsp. packed brown sugar

1 tsp. balsamic vinegar

2 drops hot sauce

1 Tbsp. chopped fresh rosemary

1/2 tsp. cumin (optional)

1/2 tsp. salt

A good grind of black pepper

Directions

1Preheat the oven to 300°F.

2Combine in a medium bowl and stir well. Spread out on a parchment-lined baking sheet.

3Bake for 10-15 minutes, until pale golden and fragrant.

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8 comments on “Balsamic Rosemary Pecans

  1. Carol
    December 19, 2014 at 2:41 pm

    I just pulled this recipe out of your Grazing cookbook this morning – absolutely the best nibbling nuts! I make them all the time.
    Thanks Julie.

  2. Jules @ WolfItDown
    December 20, 2014 at 2:54 am

    Hahah I know what you mean about seraching through your own blog, I do it all the time when I need to dig up a much loved recipe that I shamefully don’t know by heart 😛 It’s always a good feeling when you eventually find it though ^ ^

    This combination of spices and flavours sounds really interesting! I can’t even imagine what they’d taste like, so I guess I better find out myself as soon as possible 😀 x

  3. Sheila
    December 21, 2014 at 7:52 am

    These look wonderful, and I hate to be ‘that person’, but my significant other HATES rosemary (yes, those are capital letters)! Any suggestions on an alternative? would ginger work? Pecans are so expensive, I’d hate to experiment and be disappointed.

  4. Sandra
    December 22, 2014 at 9:31 pm

    These pecans are delicious! Butter and brown sugar sweet with a savoury hit of Rosemary and cumin. Thanks for a simple yet tasty recipe, Julie!

  5. Cory Lievers
    December 23, 2014 at 2:22 pm

    Haha I do that a lot too, a google search of recipe / recipe ingredients, followed by your name. Found a pressure cooker page recently. :)
    These look very good. Going to have to make them…

  6. Cath in ottawa
    December 26, 2014 at 3:34 am

    These were the perfect thing to add to a Christmas Eve gathering – thanks so much and happy holidays!

  7. ACG
    May 8, 2016 at 4:04 am

    I was just looking for some recipes for pecan, and I came across this recipe. It looks super delicious. I was wondering, if you have ever tried it with dried rosemary? It is very hard to find fresh herbs in the country that I live in. I would love to try it with dried ones if possible! thanks!!

    Thanks for sharing your awesome recipes!!

    • Julie
      May 16, 2016 at 2:40 pm

      Yes! Dried rosemary works well too! Just don’t use quite as much.

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