Maple Rosemary Pecans

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

Course Appetizer, Snack

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.

Sara
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