Monday, December 19, 2011

Recipe (Re)creation: Rosemary Glazed Pecans & Almonds

~ Rosemary Glazed Pecans & Almonds before baking~
~ Rosemary Glazed Pecan & Almond (Re)creation ~
~ Close-up of the finished product ~
This recipe was inspired by my mom's recipe for glazed pecans.  She always made glazed pecans during the holidays and my sister and I would devour them within an hour and beg for more.  They always remind me of the holidays and they are the perfect comfort snack as the weather gets colder.  Plus, they will make your whole house/apartment//alternative dwelling smell amazing as they bake. I made a few changes to her version and added almonds and rosemary. A word of caution- I totally burned my first batch so watch them carefully.  Pecans are almost as easy to burn as pine nuts and once they are burnt they taste bitter and yucky so watch them like a hawk.


  • 1 cup raw almonds
  • 2 cups raw pecans
  • 3 tbsp honey
  • 2-3 tbsp butter
  • 1/4 tsp pepper
  • 1 tsp sea salt
  • 4 springs of rosemary


Preheat oven to 350 F.

In a small skillet, melt butter and stir in salt and pepper.

In a medium bowl, mix together the pecans, almonds & honey.

Next, pour in the butter mixture and stir well.

Scoop the mixture onto a baking tray or dish and top with the rosemary sprigs.

Bake in the oven for 10 minutes, then stir.  Bake for 2-3 more minutes until crispy (but not burnt).

Transfer the nuts onto parchment paper and separate them carefully with a fork.

Let cool for 30 minutes and enjoy!

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