Sweetly Spicy Pecans with Cranberry & Rosemary

The ideal blend of crunchy, sweet, salty, spicy and chewy come together quickly in one pan with very little mess in this tasty mix. Double the batch to give as gifts, or stash extra in the freezer to have on hand for drop-in guests.

Prep time: 10 minutes
Cook time:  10 minutes (plus time to cool)
Yield: 3 1/2 cups


  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 16 oz whole pecans
  • 4 TB unsalted butter
  • 6 TB dark brown sugar
  • 2 TB water
  • 2 cups dried cranberries
  • 2 TB minced fresh rosemary



Line a standard-sized cookie sheet with parchment paper, buttered aluminum foil or a silpat sheet. Combine salt, cumin, cinnamon and cayenne in a small bowl. Set aside.

Heat a large non-stick skillet over medium-high heat. Add nuts and toast, stirring often, until light browned and fragrant (approximately 5 minutes). Add butter to pan and stir until melted. Stir in salt-spice mix and combine for 1 minute. Add sugar and water to pan (caution—it may splatter as the water hits the melted butter). Stir often until mixture thickens and nuts are well coated, about 2 minutes.

Spread glazed nuts on prepared cookie sheet, break up clumps with the spatula and cool completely. Combine with cranberries and rosemary and store in an airtight container in the refrigerator for up to one week or freezer for up to one month. Bring to room temperature before serving.


Feel free to swap in an equal amount of other nuts or dried fruit (almonds and cherries would work really well) to mix up this recipe a bit. This mix can be made up to 3 weeks ahead of your party. Just stash in a tightly sealed container in the fridge or freezer and refresh with some rosemary before serving.