Maple Rosemary Pecans
The ‘recipe’ for these maple rosemary pecans is not an exact science. Don’t worry, because they are so easy to make. I suggest that you make more than what you think you need, because they are so darn good. Perfect for pre-dinner snacks with a glass of wine. They also make a lovely hostess gift if you pack them in a container with a sprig of rosemary and a pretty bow.
Maple Rosemary Pecans
Ingredients
- 2 cups raw pecan halves
- Maple syrup
- Flaky sea salt – I like Maldon
- Fresh rosemary
Instructions
- Preheat your toaster oven or oven to 450ºF.
- Lay pecans in a single layer on a parchment lined baking sheet.
- Sprinkle a few teaspoons of rosemary leaves on top.
- Drizzle with maple syrup, enough to coat them and leave a bit extra on the pan for them to sizzle in.
- Sprinkle with a few pinches of sea salt.
- Mix it all up.
- Bake for 5-7 minutes, checking regularly to make sure they don’t burn.
- Remove when the maple syrup is bubbling and they’re just golden.
- Let cool, turning a bit to coat with any remaining maple, rosemary, and sea salt.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Appetizers