Are you looking for the perfect snack, one that's addictingly salty and sweet, beloved by everyone, and both fast easy to make? This is that snack! It's so much better than that store-bought stuff you were hoping to get away with. Your guests will love these Rosemary Spiced Pecans. And they're vegan and gluten-free. You'll be so glad you've made them!
💕Why you'll love this snack
Big on flavor
This addictive treat will be a big hit for holidays and parties. It's a delicious accompaniment for cocktails, with hearty, aromatic flavors. The spice blend includes paprika, cumin, cardamom, and cayenne, with a woodsy burst of rosemary. And also just a hint of heat from the cayenne.
Fast and easy to make
With just 15 minutes of preparation, and 20-25 in the oven, these nuts will save you so much time, and will be much more satisfying than a store-bought snack.
Unique and satisfying
The aroma of these pecans baking will fill your house with a cozy, heartwarming feeling. This is a flavorful snack to eat before a meal with friends and family. It's perfect for the holidays, or any time of year. They can also make a thoughtful homemade gift!
I've also included this rosemary spiced pecan recipe in my spinach arugula salad with black vinaigrette dressing. These hearty nuts really elevate the flavors in this salad!
Jump to:
📓Ingredient notes
- Salted vegan butter: I really like the savory quality that salt adds from both the vegan butter and the kosher salt.
- Light brown sugar: The mild molasses flavor in brown sugar gives a boost of flavor in addition to that of granulated sugar.
- Fresh rosemary: Please use fresh rosemary rather than dried. It gives such a woodsy, aromatic flavor that'll make a big difference in the overall dish.
- Ground cardamom: This may be an unfamiliar ingredient for some. It gives a warm citrus and eucalyptus base note for the other spices. It adds just a little special nuance to the flavor profile.
- Ground cayenne: This gives just a hint of warmth. It really marries well with the other ingredients.
- Ground cumin: Cumin is a spice I wasn't familiar with growing up, which I've grown to love. It has such a hearty, cozy aroma. I hope you'll love it in this dish!
- Ground paprika: This adds a comforting sweet pepper dimension.
- Kosher salt: I like to use fine-textured rather than coarse salt to evenly distribute savory flavor to every bite.
- Pecan halves: Please make sure your pecan halves are raw and fresh for the best results. They're such a decadent, crowd-pleasing nut to serve as a snack.
See the recipe card for ingredient quantities.
📒Step-by-step instructions
Rosemary Spiced Pecans are so easy to make! The prep takes just 15 minutes, with a short 20-25 minute stint in the oven becoming toasty and indulgent.
Melt the vegan butter. Add the spices and rosemary, and then mix in the pecans.
Put the pecans on a parchment lined baking sheet. Bake, stirring once, until fragrant, browned, and gorgeously toasty.
These pecans are so addictive while still warm from the oven! Once cool enough to handle, I encourage you to let your guests dig right in.
💡Tips for success
Make sure to check on the pecans often during baking! Stir them once after about 10 minutes, and take them out once browned and fragrant to prevent overcooking.
🍶Variations
There are so many ways you can add your own fun variations to this recipe! Here are some suggestions:
- Fall-spiced: Try flavors like pumpkin pie spice, which includes the sweet flavors of nutmeg, cinnamon, allspice, cloves, and ground ginger. Orange peel would also complement these flavors nicely.
- Extra-savory: Experiment with spices like garlic powder and onion powder. And nutritional yeast and sesame seeds would also be great.
- Sautéed: If you'd rather use the stove than the oven, try making these pecans in a heavy (preferably cast iron) skillet over low to medium-low heat. Stir often and watch for browning and a toasty aroma to indicate doneness.
- Various flavors: If experimenting with liquids such as vegan worcestershire sauce, maple syrup, vanilla extract, or a dash of hot sauce, either reduce the amount of butter or increase the dried ingredient content so that the spice mixture doesn't melt and slide off of the pecans. This was a tricky balance in my 7 trial batches in creating this recipe!
🔀Substitutions
The flavors in this recipe are very forgiving, and you can adjust them to suit your preferences.
- Vegan butter: I used Miyoko's, and Earth Balance or another brand should work well too. You could also try coconut, olive, or avocado oil in place of vegan butter.
- Light brown sugar: For a deeper molasses flavor, try dark brown sugar instead of light brown. If you do, please let me know in the comments how it goes!
- Rosemary: I don't recommend using dried rosemary instead of fresh. The intensely aromatic fresh version makes all the difference in this recipe. Or you can try other fresh herbs instead, like thyme, dill, and/or a very small amount of sage.
- Cardamom: I highly encourage you to use this spice, as it really grows on you. But you're looking for something different, you may want to try ginger or cinnamon here.
- Cayenne: Please don't be afraid of the level of spice in this dish. It's really mild. But if you'd like to try another option, you can use a mild chile/chili powder, chipotle powder (which is milder than cayenne), or sweet or hot (according to your spice tolerance) red pepper flakes.
- Cumin: This warm, nutty spice works really well here. If you don't use it often, this is a fantastic opportunity to branch out. Otherwise, you can try using the also earthy flavors ground coriander or ground caraway seeds instead.
- Paprika: The regular version of this spice is sweet and fruity. If you'd like, you can substitute the smoked version, for a more intense depth of flavor.
- Salt: If you only have coarse salt, it may work out just as well, even if less evenly distributed. Or you can try a flavored salt here. The sky's the limit!
- Pecans: For different nuts, try hazelnuts, cashews, brazil nuts, macadamia nuts, almonds, walnuts, or a mixture. Peanuts can be hard to find raw, so if you start with roasted peanuts, you'll likely need to adjust temperature and/or cooking time accordingly.
🥣Equipment
- Measuring cups or a digital scale
- Measuring spoons
- Large, rimmed baking sheet
- Parchment paper or silicone mat for lining baking sheet
⏲Make ahead and storage
You can store these pecans at room temperature in an airtight container for up to 2 weeks.
Raw pecans can be frozen for up to a year, and the finished roasted, spiced nuts can be frozen for up to 6 months.
❓Frequently asked questions
As the recipe is written, the spice mixture should adhere well throughout and after baking. But a melt may happen if you've adjusted the quantities in this recipe, such that there could be too much liquid relative to your dry spices. It took me 7 trials to figure this out! If this happens, they should still taste good, though, so you can eat them as is. Or you can try again by either decreasing the liquid content, or increasing the dry ingredients. You can do it!
Sure. Just measure out the raw pecans and keep them in an airtight container. Then do the same with the spices, putting them together and also keeping them airtight. Then on baking day, you'll just need to melt the butter, chop the rosemary, mix everything together, and toast.
These pecans taste great while still warm from the oven. If your friends are hanging out with you in the kitchen, throw them into a bowl as soon as they've cooled enough to eat, or let your guests snack on them straight from the cooling baking sheet!
Or serve them with cocktails. The satisfying bland of salty and sweet holds up really well with a full-bodied drink. Or make them part of the drink themselves. You can grind these pecans into coarse crumbs, rim the cocktail glasses with a dip of lime juice, and then a dip into a bowl of the crumbs. This would pair wonderfully with a holiday cocktail!
Here are some fun ideas for leftovers: Chop them and add to ice cream or baked goods like quick bread, cookies, or muffins. Grind them coarsely and use as a crust for baked tofu or roasted veggies. Grind and sprinkle them over rice or noodles.
You can also give these spiced pecans as a gift in a glass jar with a festive ribbon. Your friends and family will love them!
✨More herbs and recipes you'll love
Looking for other garden posts and recipes like this? Try these:
✏️Did you make this recipe?
Please let me know your thoughts in the comments and reviews below!
Rosemary Spiced Pecans
Ingredients
- 1 tablespoon (14 g) salted vegan butter
- 4 tablespoons (54 g) light brown sugar, packed
- 2 teaspoons fresh rosemary, finely chopped
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cayenne
- ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt, preferably fine rather than coarse
- 2 cups (228 g) raw pecan halves
Instructions
- Preheat the oven to 300° F (150° C). Set the oven rack to the middle position. Place a sheet of parchment paper or silicone liner on a large rimmed baking sheet.
- Melt the butter. Add it to a medium bowl.
- Add the remaining ingredients except for the pecans. Stir together until well combined.
- Add the pecans to the bowl, and stir until all of the pecans are evenly coated with the mixture. With a spatula, press the mixture well into the crevices of the pecans. This will really give each bite a consistent burst of flavor. Place the pecans in a single layer on the prepared baking sheet.
- Bake the pecans for 10 minutes. Stir and bake until fragrant and browned, about 10-15 more minutes.
- Remove baking sheet from the oven. Give the pecans a final toss with a spatula to reincorporate any of the spice mixture that may have melted onto the baking parchment. Let cool for about 30 minutes or as needed. Enjoy!
Notes
- If using unsalted butter, add a pinch of additional salt to the spice mixture, according to taste.
- Make sure your pecans are fresh before starting.
- After stirring once after about 10 minutes, check regularly to ensure pecans don't overcook.
- Please let me know how these turn out in the comments below!
Leave a Reply