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.

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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.