Rosemary Maple Roasted Pecans

These Rosemary Maple Roasted Pecans need only 4 ingredients and 15 minutes to make. They're sweet, salty and great for snacking! Serve them with cocktails, as part of a cheese board or to add crunch to soups and salads. So easy to make and perfect for the holidays! 

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close up of a bowl of rosemary maple roasted pecans

These maple roasted pecans make such a lovely fall nibble. I love snacking on them with cocktails or sprinkling them over a salad. Pecans are naturally packed with protein and healthy fats to hold your guests over without spoiling any appetites.

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Why This Recipe Works

  • Lining the pan with parchment paper keeps the nuts from sticking and makes for easier clean-up.
  • So forgiving you can eye-ball the measurements without messing it up.
  • Vegan, gluten free, refined sugar free and Paleo.
  • The perfect balance of salty and sweet makes these addictive in the best way!
bowl of raw pecans, fresh rosemary, maple syrup and sea salt on a dark background
Ingredient Notes

Maple Syrup - Only use the real stuff. Pancake syrup won't cut it here. There are several different grades of Maple Syrup. I recommend using Amber which is what you'll typically find at grocery stores.

Flaky Sea Salt - I prefer Maldon, as it has a great flaky crunch. Sel Gris, Fleur de Sel or any other coarse salt will work well. Avoid table salt or other fine granules.

*Find the full ingredient list in the recipe card below!

Step by Step Instructions

1. Line a sheet pan with parchment paper and place the pecans in the center.

2. Drizzle with maple syrup, then sprinkle with rosemary and sea salt.

3. Toss around until the pecans are evenly coated in maple syrup.

4. Spread the maple pecans around the pan into an even layer, then bake at 350 degrees F for about 10-15 minutes.

5. Check on the nuts frequently to make sure they don't burn. They're done when the maple syrup is bubbling and they smell nutty.

6. Let the pecans cool until the maple syrup has hardened, then break them up into pieces.

7. Transfer to a bowl and serve while still warm.

terra cotta bowl of rosemary roasted maple pecans on dark background

Tips for Success

  • Make sure your pecans are fresh and not stale or rancid, which can easily happen if you've had them for a few months. Store nuts in the freezer for a better shelf life.
  • Check on the nuts after about 8 minutes in the oven and rotate the pan if they appear to be getting more cooked in one spot. Most ovens have hot spots and temperatures can vary significantly!
  • Keep a close eye out during the final few minutes of cooking. The pecans can go from perfect to burnt in a matter of seconds.
  • There will be some excess hardened maple syrup on the roasting pan - this is normal. Discard it, snack on it or crumble it over ice cream!
  • These maple roasted pecans are best served fresh from the oven while still warm!
close up of a few rosemary maple roasted pecans on a dark background with sea salt

FAQ about Rosemary Maple Roasted Pecans

Can maple roasted pecans be made ahead?

Yes. But because of the maple syrup, they can lose their crisp texture and turn sticky after a day or two. If this happens, they can be refreshed in a 300 degree oven for about 5-10 minutes.

Can this recipe be made with other nuts?

Yes! This would work especially well with almonds, hazelnuts, walnuts or cashews - however the baking time may vary, so be sure to keep an eye on them.

Can maple roasted pecans be made with any herbs other than rosemary?

Thyme is the only other herb I'd suggest. If you're not a fan of rosemary, simply leave it out altogether - they will still taste amazing!

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close up of a bowl of rosemary maple roasted pecans
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Rosemary Maple Roasted Pecans

Snacks are essential when entertaining, and these rosemary maple roasted pecans are the perfect thing to hold your guests over until dinner. Only 4 ingredients and 15 minutes to make!
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 2 cups
Calories: 793kcal

Ingredients

  • 2 cups raw pecan halves
  • ¼ cup 100% real maple syrup* enough to thoroughly coat the pecans
  • 1 heaping tablespoon fresh rosemary leaves**
  • 1 heaping teaspoon flaky sea salt recommended: Maldon**

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a sheet pan with parchment paper - this is essential to keep the nuts from sticking (for extra insurance, spray with cooking spray).
  3. Place the pecans in a mound in the center of the baking sheet. Drizzle with maple syrup, then sprinkle with rosemary and salt.
  4. Use your hands to mix everything together, then spread them out into an even layer.
  5. Bake for approximately 15 minutes, but keep an eye on them as they can easily burn. Check half way through cooking and rotate the pan if needed. They're done when the nuts smell toasty and the maple syrup is bubbling.
  6. Remove from the oven and allow to cool for about 5-10 minutes until the syrup has hardened.
  7. Use your fingers to break them apart into pieces. Transfer to a bowl and serve while still warm.***

Notes

  • *You MUST use 100% real maple syrup for this recipe. Pancake syrup simply won't work here.
  • **A heaping teaspoon/tablespoon means the the measurement should be piled high or overflowing rather than flattened out on top. 
  • ***Sometimes the nuts can get sticky and lose their crisp as they sit. If they go sticky on you, they can be re-crisped in a 300 degree oven for about 5-10 minutes - but keep a close eye on them so that they don't burn.
  • These quantities are very forgiving an can easily be eye-balled. Increase or decrease the amounts to suit your needs!

Nutrition

Serving: 19halves | Calories: 793kcal | Carbohydrates: 41g | Protein: 9g | Fat: 71g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Sodium: 4mg | Potassium: 497mg | Fiber: 10g | Sugar: 28g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg
5 from 9 votes

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14 Comments

  1. 5 stars
    I made these for a Christmas treat. Halved the maple syrup, and that was sweet enough for us. Toasted in the microwave oven for a total of 3 minutes in 30-second increments, tossing every 30 seconds. Very easy and very good. Thanks!

  2. 5 stars
    Gorgonzola is increasingly becoming a source of inspiration for chefs
    and gourmets, as it is more and more a “whole meal” cheese.
    In numberless recipes, the taste of Gorgonzola cheese offers its unmistakable touch
    to appetisers, pasta and rice courses, main courses, and even desserts, and
    specific tasting sessions are also organised.

  3. 5 stars
    I absolutely love candied pecans but have never tried adding rosemary to make them a mix of savory/sweet. Such a great idea and perfect for the holidays. Thinking about putting these in scattered bowls around the home for future winter gatherings!

    1. Thanks! Definitely don't skimp on the salt, either - it makes them irresistible! One note to keep in mind: when they sit out for a while, they can get a bit sticky. They still taste great (I still snacked with reckless abandon) and can be easily recrisped in a low oven for a few minutes if need be.