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Cumin Sesame Pecans with Rosemary

Buttery pecans roasted in a cumin, rosemary and toasted sesame glaze with a hint of brown sugar, crisp and fragrant with a savory, nutty crunch.

Cumin Sesame Pecans with Rosemary

Ingredients

  • 1 cup chopped120 gPecanshalves
  • 1½ tbsp15 gSesame seeds
  • 1¾ tsp8 gUnsalted buttermelted
  • 1¾ tsp packed8 gBrown sugar
  • 2 tsp4 gGround cumin
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
  2. In a small bowl, stir together the brown sugar, cumin, rosemary, salt and black pepper to make the spice mix.
  3. In a medium bowl, toss the pecans with the melted butter until evenly coated.
  4. Sprinkle the spice mix over the pecans and toss well, then add the sesame seeds and toss again so they cling.
  5. Spread the coated pecans in a single layer on the baking sheet and roast for 12 to 15 minutes, stirring halfway, until fragrant and a shade darker.
  6. Cool on the sheet for 15 minutes; the pecans crisp as they cool. Break apart any clusters and serve, or store airtight.

Contains: Milk, Tree nuts, Sesame.

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

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