Orange and Rosemary Pecans

Orange rosemary pecans

I was looking for something to put out on the coffee table for people to snack on before dinner on Easter. Back in January, I had bookmarked this recipe from Baked Bree. I love candied nuts, so I figured that this combination of flavors would be slightly different, but absolutely delicious. I was absolutely right! We went to our co-op to buy nuts and other assorted things I needed for Easter in bulk. When we got home, Joel decided to tally up how much I spent on nuts, as a way to kind of prove that he believes I tend to go overboard on buying "special" ingredients. The grand total? $40. On nuts. Yeah, I think I have a problem. Too bad nobody really ate these. I liked them, but at the end of the night, the bowl was still full!

4 cups Pecans
3 tablespoons Butter
6 tablespoons Sugar
1 tablespoon Sea Salt
3 tablespoons Rosemary, chopped
3 tablespoons Orange Zest (you will need 2-3 oranges, depending on their size)

Roast the pecans for 10 minutes in a 350 degree oven. Keep a close eye on the pecans so that they do not burn. Finely chop the rosemary. Zest the oranges. In a large sauté pan, melt the butter. Add the pecans, salt, sugar, rosemary, and orange zest. Toss together to evenly distribute the ingredients. Store the nuts in an airtight container.