It’s amazing how simply cooking a stick of butter in a pan until it reaches a slight shade of brown can completely change the flavor and make it unbelievably decadent.  It adds a nutty flavor, with a touch of sweetness.  Brown butter is incredible on pretty much anything; pasta, salad, banana bread… remember when I even used it in ice cream?   If they (whoever ‘they’ are) made brown butter scented perfume, I’d buy it.  And bathe in it and maybe try to drink it.  Hear that perfume peeps, stop making dumb celebrity craptastic smells and make me some brown butter perfume!  Hi, I’m Julia and I freaking love brown butter.

I plan on making a lot more of these pecans this holiday season because these would make a fantastic homemade food gift.  They’ll last for a few weeks in a sealed container at room temperature, which means the recipient doesn’t have to worry about eating them right away or refrigerating.  You can even freeze them and they’ll last you all year long, just pull out a handful here and there to snack on or add to a recipe.  Like roasted Brussels sprouts with dried apricots and balsamic glaze.  This bowl was just screaming for some brown butter rosemary pecans!  And it was deeeeeelicious!!!!

brussels sprouts with brown butter rosemary pecans

Add these pecans to a salad, to a batch of cookies or even fudge.  Oh my oh my, can you just imagine these in a batch of your favorite homemade chocolate fudge?  I’d die.  Alright, because I could get too carried away on ways you can use these pecans, just go make some, clearly they won’t go to waste!


Brown Butter Rosemary Pecans


  • 4 tbsp unsalted butter
  • 4 cup raw pecan halves
  • 2 tsp kosher salt
  • 2 tsp sugar
  • 1 tbsp chopped fresh rosemary


Preheat oven to 350 degrees.

Cook butter in a medium saucepan over medium heat for 3 to 5 minutes, or just until butter begins to turn golden brown. Swirling the pan occasionally.

Once the butter is brown, immediately remove pan from heat (it can go from brown to burnt very quickly) and stir in pecans. Arrange pecans in a single layer on a baking sheet and sprinkle with salt and sugar.

Bake pecans for 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Sprinkle with chopped rosemary and bake for 2 more minutes. Cool completely on baking sheet (about 30 minutes).

Store in an airtight container for up to 2 weeks.

Recipe adapted from My Recipes