Flying Olive Rosemary-Sesame Pecans

Yield: Approximately 2 cups of pecans


¼ cup Flying Olive Wild Rosemary Extra Virgin Olive Oil

2 cups raw pecan halves

2 Tbsp Turbinado sugar

½ Tbsp kosher salt

½ Tbsp minced fresh rosemary leaves

2 Tbsp raw sesame seeds


Preheat the oven to 300°F and line a baking sheet with parchment paper.

Place the pecan halves in a large bowl and pour over the Flying Olive Rosemary Olive Oil.  Let sit for 5-10 minutes to absorb the EVOO so the rest of the ingredients will adhere to the pecans.  Toss occasionally during this time.

Stir together the sugar, salt, rosemary, and sesame seeds in a small mixing bowl.

Add the herb mixture to the pecans, and toss to coat evenly.

Spread the pecans out on the parchment paper, and bake for about 18-20 minutes or until the nuts are lightly toasted.  The nuts will continue to cook if left on the baking sheet.  Remove to a plate to cool. Store in an airtight container.

Great for munching or to top a fresh fruit or green salad.

Submitted by Barb L.