Food Recipes Snacks Toasted Rosemary Pecans 4.0 (2,556) Add your rating & review From October through December, the Van Wyck family harvests nuts from the nearly 650 pecan trees on their farm. By Van Wyck Family Updated on April 15, 2021 Rate Print Share Photo: © Maura McEvoy Total Time: 45 mins Yield: 8 Ingredients 4 cups pecan halves (1 pound) 4 tablespoons unsalted butter (melted) 1 ½ teaspoons salt 1 teaspoon dried rosemary (lightly crushed) ½ teaspoon sugar Directions Preheat the oven to 250°. Spread the pecan halves on a large rimmed baking sheet. Bake them for 15 minutes, shifting the baking sheet halfway through for even coloring, or until they are lightly toasted. Drizzle the melted butter over the pecans, then sprinkle with the salt, rosemary and sugar and toss to coat. Bake the pecans for 15 minutes longer, shifting the pan halfway through, or until browned and crisp. Transfer to paper towels and let cool. Make Ahead The rosemary pecans can be stored in an airtight container for up to 2 weeks. Originally appeared: May 2004 Rate It Print