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Cranberry and Rosemary Glazed Pecans

Cranberry and Rosemary Glazed Pecans
Cranberry and Rosemary Glazed PecansNathan Congleton / TODAY


  • 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
  • Chef notes

    Sunny Anderson's simple glaze takes pecans to a whole new level. Try this recipe, which is perfect for a holiday party!


    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.