Buttery Rosemary Pecan Halves Recipe

Indulge in the irresistible aroma and crunch of these Buttery Rosemary Pecan Halves! Perfectly roasted pecans, tossed in a rich blend of butter, fragrant rosemary, and a hint of cayenne pepper, create a sophisticated and addictive snack or topping. Easy to make in a slow cooker, this recipe is perfect for holiday gatherings or a cozy night in.

Prep Time 5 mins
Cook Time 125 mins
Calories 763.9 kcal
Protein 18g
Rating 3.0 (1 Reviews)
Buttery Rosemary Pecan Halves 40

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Buttery Rosemary Pecan Halves

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How to Make Buttery Rosemary Pecan Halves

  1. Combine 2 cups pecan halves, 1/2 cup (1 stick) unsalted butter, 2 tablespoons fresh rosemary (chopped), and 1/4 teaspoon cayenne pepper in a slow cooker.
  2. Stir gently to ensure all pecans are evenly coated with the butter mixture.
  3. Cover the slow cooker and cook on high for 15 minutes.
  4. Reduce the heat to low.
  5. Cook uncovered, stirring occasionally, for 1 1/2 to 2 hours, or until pecans are golden brown and fragrant.
  6. Remove from slow cooker and stir in 1/2 teaspoon salt.
  7. Transfer the roasted pecans to a baking sheet lined with parchment paper or foil.
  8. Let cool completely before storing. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

15g

Fat

58g

Carbs

4g