Spiced Rosemary Pecans

I prepare these pecans just about every couple of days. They are a delicious combination of sweet, salty, and spicy and keep well stored in glass Weck jars, set on my kitchen counter, for easy snacking. 

Rosemary marries beautifully with turmeric, curry, cinnamon, and sea salt—great for boosting immunity, reducing inflammation, and providing protein and healthy fat.

Here’s the recipe:

Preheat the oven to 350 degrees F, or 325 degrees F if using a convection oven. Melt about 2 tablespoons of organic unrefined  coconut oil in a large glass bowl. ( I use the microwave to do this.) Pour in 12 ounces of raw organic pecan halves and add 1 heaping teaspoon each of ground turmeric, ground cinnamon, and curry powder, as well as 1 tablespoon of dried rosemary, 1/2 to 3/4 teaspoon of sea salt, and 1 tablespoon of granulated.monk fruit. Toss to combine. Pour out onto a parchment-lined rimmed baking sheet. Bake for 10 to 15 minutes, or until the pecans are fragrant and browned. Remove from the oven and set aside to cool completely. Transfer to glass jars and store at room temperature for up to 1 week.

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