Cranberry and Rosemary Glazed Pecans
Cranberry and Rosemary Glazed Pecans
Nathan Congleton / TODAY
print recipe
Rating:
3.4179895 (189 rated)

Ingredients

  • Glaze

    • 2 tablespoons water, vodka, beer or champagne
    • 1/4 cup cranberry sauce or jelly
    • 1/4 cup sugar
  • Nuts

    • 3 cups pecan halves
    • 1 tablespoon gently chopped fresh rosemary
    • Flaked sea salt and coarse ground black pepper

Preparation

Make the glaze. In a large non-stick pan on medium high add the water, cranberry sauce and sugar. Stir while cooking until the mixture begins to bubble, about 5 minutes.

Toast the nuts. Add the pecans and rosemary to the pan and continue to stir and toss until the nuts soak up and are coated by the glaze, about 5 more minutes. Remove from the pan to a parchment-lined plate or sheet and sprinkle with salt and a few grinds of pepper. Allow the nuts to cool before breaking apart and serving.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

2 delicious recipes with pecans for Thanksgiving

Play Video - 5:37
0:00
 
0:00
Your video begins in
0:00