Martina McBride's CJ's Orange and Cranberries and Rosemary Pecans

My friend CJ gave me these one year for Christmas and I begged her for the recipe. They are addictive–crunchy, chewy, salty and sweet all rolled into one. CJ says you can alter this recipe to fit your tastes, such as by adding a bit of cracked black pepper or cayenne pepper for a spicy twist.

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3 cups raw pecan halves
3 cups orange-flavored cranberries
1/2 tbsp extra-virgin olive oil
1 1/2 tbsp minced fresh rosemary
1/2 tsp coarse sea salt (optional)

Preheat the oven to 425 degrees.


Place the pecan halves on a 17-x-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.