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Recipe courtesy of Martina McBride
CJ's Orange Cranberries and Rosemary Pecans
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 cups
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 cups
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Place the pecan halves on a 17-by-13-inch rimmed baking sheet and toast for 6 to 8 minutes, or until golden brown and fragrant. Remove from the oven and let cool.
- Mix together the cranberries and the pecan halves in a large bowl. Drizzle with the olive oil and sprinkle with the rosemary and sea salt, tossing to coat.
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