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‘Tis the season for entertaining. Whether you’re going somewhere, or hosting, this wonderful recipe from my friend Dana Shwartz, featured in our
Holiday 2014 issue – https://noramurphycountryhouse.com/magazine/holiday-2014/ – is absolutely delicious!

Thank you for sharing this party favorite Dana!

Love, Nora

Dana’s Rosemary Roasted Party Pecans

2 cups whole pecans
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon coarse sea salt, or more to taste

Preheat oven to 170 degrees F.
In a large bowl, toss pecans with oil, honey, rosemary, and salt.
Spread flat on rimmed baking sheet and bake for 15 – 20 minutes, or until nuts are toasted.

*For gift giving, allow roasted pecans to dry completely. Package in small jars, and add a sprig of rosemary for a pretty finishing touch.

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