Rosemary-Brown Butter Pecans

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These rich and buttery pecans are excellent as a snack or on a cheese board.

By
Liv Dansky
Liv Dansky
Liv Dansky
Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios.
Southern Living's editorial guidelines
Published on September 24, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Rosemary-Brown Butter Pecans in a bowl to serve
Photo:

Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely 
Active Time:
10 mins
Total Time:
50 mins
Servings:
8

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

  • 1/4 cup salted butter

  • 2 Tbsp. dark brown sugar

  • 1 Tbsp. chopped fresh rosemary

  • 3 cups unsalted raw pecan halves

  • Flaky sea salt

Directions

  1. Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.

  2. 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.

  3. 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.

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