Snack recipe · from the recipe book
Cumin-Rosemary Pecans with Crispy Pepitas
Buttery pecans and crackly pepitas roasted with toasted cumin, woodsy rosemary and a whisper of brown sugar and black pepper for a warm, savory-sweet crunch.
- Oven
- 35 min · 10 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1 cup chopped100 gPecanshalves
- ¼ cup30 gPumpkin seeds (pepitas)
- 1¾ tsp8 gUnsalted buttermelted
- 1¼ tsp packed6 gBrown sugar
- 1½ tsp3 gGround cumin
- ¾ tsp1 gDried rosemarycrumbled
- ¼ tsp0.5 gBlack pepper
- ¼ tsp1.5 gSalt
Steps
- Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
- Melt the butter in a small bowl, then stir in the brown sugar, cumin, rosemary, black pepper and salt to make a spiced butter.
- In a medium bowl, toss the pecans and pumpkin seeds with the spiced butter until evenly coated.
- Spread the nuts and seeds in a single layer on the baking sheet.
- Roast for 12 to 15 minutes, stirring halfway, until the pecans are fragrant and a shade darker and the pepitas puff and crackle.
- Cool on the sheet for 10 minutes; they crisp as they cool. Store airtight once fully cool.
Contains: Milk, Tree nuts.
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