Ingredients for Buttery Rosemary Pecan Halves
- Pecan Halves
- Unsalted Butter
- Dried Rosemary
- Cayenne Pepper
- Fine Sea Salt
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How to Make Buttery Rosemary Pecan Halves
- 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.
- Stir gently to ensure all pecans are evenly coated with the butter mixture.
- Cover the slow cooker and cook on high for 15 minutes.
- Reduce the heat to low.
- Cook uncovered, stirring occasionally, for 1 1/2 to 2 hours, or until pecans are golden brown and fragrant.
- Remove from slow cooker and stir in 1/2 teaspoon salt.
- Transfer the roasted pecans to a baking sheet lined with parchment paper or foil.
- Let cool completely before storing. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
15g
Fat
58g
Carbs
4g