Candied Rosemary Pecans

Candied Rosemary Pecans - close up


Great anytime of the year, these savoury treats are great on their own or as part of a cheese or charcuterie platter.



¼ cup butter

½ cup brown sugar

1 Tablespoon water

2 cups pecans

1 teaspoon fresh rosemary finely chopped

Dash paprika

1 Tablespoon sesame seeds


  1. Melt the butter in a large skillet on medium heat. Add the sugar and turn the heat to medium-high – stirring constantly – let mixture bubble away for 4 to 5 minutes. Turn the heat down if necessary to keep from boiling over.
  2. Add the pecans and continue to cook until the syrup is dark golden brown. Add water to loosen the syrup and help sugar to dissolve if necessary.
  3. Add the rosemary and paprika and stir well.
  4. Transfer to a parchment lined baking sheet and let cool completely.
  5. Break apart and store in an airtight container.
  6. Enjoy on their own or as part of a cheese and/or charcuteries platter.


Keywords: Candied Rosemary Pecans

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