![Southern Living Rosemary-Brown Butter Pecans in a bowl to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/T6v1hgW_9S7dq6MViExiUdNSfn0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27534_SnaT_MNuts_48_2-78daf057c302477bb39baa679346ad63.jpg)
Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Sea salt, nutty brown butter, and herbaceous rosemary—what’s not to love? These pecans make an elegant (and easy!) addition to any appetizer menu, but they’re especially nice on a Southern charcuterie board. They also make an excellent topper for fall salads or holiday side dishes.
Ingredients
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1/4 cup salted butter
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2 Tbsp. dark brown sugar
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1 Tbsp. chopped fresh rosemary
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3 cups unsalted raw pecan halves
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Flaky sea salt
Directions
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Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.
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Melt butter in a small saucepan over medium. Cook, stirring occasionally, until butter starts to foam and turns brown, 4 to 5 minutes. Remove from heat, and stir in brown sugar and rosemary.
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Place pecans on prepared baking sheet; pour browned butter mixture over pecans, and toss until fully coated. Bake in preheated oven until pecans are toasted, 20 to 25 minutes, stirring halfway through baking time. Remove from oven; garnish with flaky sea salt. Let cool at room temperature, about 20 minutes.