Next, add the chopped rosemary, sea salt, and garlic powder if you’re using it. Give everything a good stir; I often use my spatula to ensure every pecan is perfectly seasoned. The fresh rosemary adds a beautiful green color and a lovely aroma that fills your kitchen. Spread the pecans in a single layer on your baking sheet lined with parchment for easy clean-up.
Now, it’s time for roasting! Pop the baking sheet into the oven and let the pecans roast for about 10 to 15 minutes. Keep an eye on them, as oven temperatures can vary. I like to give the pecans a gentle stir halfway through to ensure they roast evenly. The smell is unbelievable—your house will feel cozy and inviting!
Once they’re golden brown and toasty, pull them out of the oven and let them cool completely on the baking sheet. As they cool, they’ll become even crunchier, which is just what you’re looking for. Then, they’re ready to be served or stored!
Pro Tips for Best Results
I tested this recipe three ways: salt levels, roast times, and even additional spices! My favorite was when I dialed back the salt a little and added a touch more rosemary; it created a more balanced flavor. If you’re a rosemary lover like me, don’t hesitate to use more!
Another great tip is to avoid overcrowding your baking sheet. I’ve learned from experience that when the pecans are packed together, they don’t roast as evenly. Spread them out to give each one room to brown. Trust me; the extra space is worth it.
Lastly, I suggest doing a little taste test halfway through the roasting process! A small bite will let you know if you need to adjust the seasoning before they finish cooking. It’s my secret tip for making sure my snacks are always delicious each time.
Common Mistakes to Avoid
One common mistake I often made was forgetting to check the pecans as they roasted. I can’t tell you how many times I’ve ended up with burnt nuts because I got distracted! Set a timer, and really keep an eye on them during those last few minutes at 350°F. It only takes a moment for them to go from perfectly roasted to overdone.
Another issue is using dried rosemary instead of fresh. While you can use it in a pinch, the depth of flavor in fresh rosemary is unmatched. If you absolutely must use dried, remember that a little goes a long way—use only about a teaspoon of dried rosemary instead.
Also, be cautious with adding too much garlic powder. While I personally enjoy a hint of garlic, too much can overpower the beautiful flavor of the rosemary and pecans. I recommend starting with a sprinkle, tasting, and adjusting accordingly!
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