Rosemary Pecans and Cranberries
I have discovered something amazing. No, I can’t take full credit for this flavor packed super snack combo – but it is amazing. Before going to Montana to see my bloggie idol Pioneer Woman, a stop at Trader Joe’s was necessary to stock up on all the road trip essentials. And into my basket fell a package of the Rosemary Pecans with Cranberries.
Tonight I tried to replicate them. And for a first attempt they turned out pretty decent. There is one thing I’d do differently from here on out – but either way it wasn’t an epic disaster. Woo, crisis averted.
So, here it all is! For your grocery list include,
~ 2 cups pecans
~ 1 cup Craisins
~ 3 Tablespoons Olive Oil
~ 1/2 tsp salt
~ 1 tablespoon sugar
~ 1 teaspoon dried Rosemary
Here is where I should have done things a bit differently. In the step where I mixed everything together, I should have only mixed the nuts, oil, sugar, salt and pecans. Don’t add the craisins here.
The dumping it all in a plastic bag thing did work out pretty well though – minimal clean up.
Preheat your oven to 350, laying out the mix from the bag onto a baking sheet in a single layer.
Bake for 10 minutes.
When out of the oven and cooled – break out another plastic bag and here is where you should add in the crasins to the pecans.
Here is the finished product – the way I did it, with baking the craisins into the mix. Some retained their squishy yummy texture, but some got a bit crunchy. Who wants crunch craisins? So remember – don’t add them until you have baked your nuts.
These will make a great power snack – and an addicting one at that.
2 cups pecans
1 cup Dried Cranberries
3 Tbsp Olive Oil
1/2 tsp salt
1 Tbsp sugar
1 tsp Dried Rosemary
Preheat your oven to 350. In a plastic bag, add all ingredients - except Craisins - and toss to combine. Lay out coated nuts onto a baking sheet. Bake for 10 minutes. Remove from the oven and let cool. Add in dried cranberries and toss to combine. Devour.