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Rosemary Pecans

Yields1 Serving

 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

Preheat the oven to 300°F.


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


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