Bake 8-10 minutes. Remove from oven, stir and set aside. This makes about 8 servings of nuts so you will have some left over.
Note: Salad will be less caloric if not using all of the rosemary pecans.
Of course! If you’re short on time, use any precooked chicken. Then just boil cider down and add a few sprigs of thyme and sugar or honey to make the vinaigrette.
You can also use leftover turkey after the holidays and add a touch of time for some real flavor.
No, walnuts are a great substitute for the pecans. Don’t feel like flavoring them with rosemary? Just roast them coated with a little butter for the same length of time.
Any fall fruit, vegetable or potatoes can be subbed in. I like to use the apples with the apple cider but pears will work too. You can also add roasted sweet potatoes, red grapes, green onion, pomegranate arils and pepitas.