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.