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Snack recipe · from the recipe book

Garlic Rosemary Roasted Pecans and Almonds

Buttery, crunchy pecans and almonds roasted with garlic, rosemary and a hint of red pepper for a savory, herby bite.

Garlic Rosemary Roasted Pecans and Almonds

Ingredients

  • ¾ cup chopped90 gPecanshalves
  • ½ cup whole70 gAlmondswhole
  • 1¾ tsp8 gOlive oil
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • 1 tsp3 gGarlic powder
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack 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 bowl, stir together the rosemary, thyme, garlic powder, red pepper flakes, black pepper and salt to make the seasoning.
  3. In a large bowl, toss the pecans and almonds with the olive oil until evenly coated.
  4. Sprinkle the seasoning over the nuts and toss until every nut is coated.
  5. Spread the nuts in a single layer on the sheet pan and roast for 15 to 18 minutes, stirring halfway, until fragrant and a shade darker.
  6. Let the nuts cool on the pan for 10 minutes; they crisp as they cool. Store airtight.

Contains: Tree nuts.

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

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