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Butter-Roasted Pecans with Thyme and Cayenne

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Butter-Roasted Pecans with Thyme and Cayenne

Butter-Roasted Pecans with Thyme and Cayenne
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Inspiration for these spicy herbed nuts goes to the late author Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago. Every time I make these, they disappear faster than any other nibble.


  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 3 cups whole pecans (about 12 ounces)


  • Preheat oven to 350F.
  • Melt butter in a small saucepan over medium-low heat and stir in thyme, salt, and cayenne.
  • Pour over pecans in a bowl and toss well to evenly coat.
  • Spread out pecans in a rimmed baking sheet and bake in middle of oven until golden and fragrantly toasty, 10 to 12 minutes.
  • Make ahead: Pecans can be roasted 2 days ahead and kept at room temperature. Re-warm in a low oven before serving.