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!
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.
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!
- 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.
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.
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!
Faq about Rosemary Maple Roasted Pecans
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.
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.
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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