Roasted Pecans and Negronis

When Paul and I invite guests to our home for dinner, I intentionally plan for dinner to be served well after our guests arrive. When doing so, you must entertain guests with something to drink and munch on. If you’re looking for a simple way to impress guests in your home, I have the perfect combination for you: Negronis with roasted pecans.


Negronis combine the bitter flavors of Campari with sweet vermouth and dry gin. A bittersweet Negroni begs for something salty and fatty. Enter savory, salty and crunchy roasted pecans. This recipe for roasted pecans perfectly balances the bittersweet flavors of a Negroni cocktail. Give it a try the next time you entertain in your home. ⭐️⭐️⭐️1/2

Roasted Pecans

  • Servings: 8
  • Difficulty: easy
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  • 2 tbsp unsalted butter, melted
  • 1 tsp cracked pepper
  • 1 tsp kosher salt
  • 1 tsp, dried rosemary (crushed)
  • 1 tsp , dried thyme (crushed)
  • 1 tsp Worcestershire sauce
  • 2 cups raw pecans


  1. Preheat oven to 350 F.
  2. Combine all ingredients in a large bowl and toss to coat.
  3. Pour pecans onto a cookie sheet. Roast for 5 minutes in the oven. Remove and turn the pecans on the cookie sheet. Roast for 5 more minutes.
  4. Remove from oven and place in a bowl to cool for 5 minutes.
  5. Enjoy.


  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 jigger dry gin (Bombay Sapphire recommend)
  • 1 jigger Campari
  • 1 jigger dry vermouth


Bottles of gin should be stored in your freezer and your Campari in the refrigerator to keep them chilled so that you’re ready at a moment’s notice. 

  1. Combine all ingredients in a cocktail shaker with a few cubes of ice and stir.
  2. Pour into chilled martini glasses.
  3. Serve immediately.

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