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Snack recipe · from the recipe book

Brown Butter Cumin Pecans with Rosemary

Buttery, toasty pecans glazed with brown sugar, warm cumin and woodsy rosemary, with a crisp, crackly finish.

Brown Butter Cumin Pecans with Rosemary

Ingredients

  • 1¼ cups chopped140 gPecanshalves
  • 2⅛ tsp10 gUnsalted butter
  • 2½ tsp packed12 gBrown sugar
  • 1½ tsp3 gGround cumin
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gGround cinnamon
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a small skillet over medium heat, melt the butter and cook, swirling, until it smells nutty and turns light brown, 2 to 3 minutes; take it off the heat.
  3. Stir the brown sugar, cumin, rosemary, cinnamon, red pepper flakes and salt into the browned butter to make a spiced glaze.
  4. Add the pecans to the skillet and toss until every piece is coated with the spiced glaze.
  5. Spread the pecans in a single layer on the sheet pan and roast for 12 to 15 minutes, stirring halfway, until fragrant and a shade darker.
  6. Let the pecans cool on the pan for 10 minutes, where they turn crunchy, then break apart any clusters and serve. Store airtight up to 1 week.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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