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Spicy Holiday Pecans

A spicy-savory treat to share this season.

December 5, 2016

This recipe is adapted from a holiday Sara’s Weeknight Meals episode on our Create channel. It works with walnuts and most any nut, but we are pecan fans. Ready in no time, these spicy-savory treats are right at home on a cheese and fruit platter. Festively wrapped, they would make the perfect foodie holiday gift.

Makes two cups.


  • 2 and 1/2 tablespoons unsalted butter
  • 2 teaspoons dried rosemary, crushed, or ground down a bit with a mortar and pestle
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 2 cups pecans


Heat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

In a non-stick skillet, melt butter and stir in rosemary, salt and cayenne. Add the nuts and stir until coated. Transfer them to the baking sheet, distributing evenly. Bake 10 minutes, then cool to room temperature. Taste to make sure they are party-worthy, and if there are any left, seal in an airtight container. 

Note: You may use olive oil instead of butter, but the butter flavor really adds to the flavor. Make sure you use fresh nuts, and use these up within a week.


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I have a very similar recipe but it also includes 1 T. brown sugar, 1 tsp/ balsamic vinegar or reduction, 1/2 tsp cumin, 2 drops of hot sauce and a grind of black pepper.  I keep them in the fridge and they last longer than a week so long as you don't consume them all.  Great to give as Christmas gifts!  p.s. I bake mine at 300 degrees for same length of time.