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!
Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!Print
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
- Yield: 2 cups 1x
- Category: snack
- Method: oven
- Cuisine: american
- Diet: Gluten Free
- 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)**
- Preheat the oven to 350 degrees.
- Line a sheet pan with parchment paper - this is essential to keep the nuts from sticking (for extra insurance, spray with cooking spray).
- Place the pecans in a mound in the center of the baking sheet. Drizzle with maple syrup, then sprinkle with rosemary and salt.
- Use your hands to mix everything together, then spread them out into an even layer.
- 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.
- Remove from the oven and allow to cool for about 5-10 minutes until the syrup has hardened.
- Use your fingers to break them apart into pieces. Transfer to a bowl and serve while still warm.***
- *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!
- Serving Size: 19 halves
- Calories: 356
- Sugar: 37.4 g
- Sodium: 1567.8 mg
- Fat: 20.7 g
- Trans Fat:
- Carbohydrates: 44.9 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: pecans, maple syrup, roasted pecans, sweet snack, salty sweet
Hangry happens to the best of us! A batch of these and wine and I'll most certainly be a happy girl.
Hangry should be my middle name. I should keep a stash of these in my purse!
I will definitely be making these for my holiday party in my new apartment ????
yay! you're gonna love 'em.
Heather | Cook It Up Paleo
Awesome video; these look so delicous! I'll be pinning these to make for holiday parties!!
Thanks, Heather! I hope they're a hit!
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!
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.
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Sweet, salty, crunchy, delicious!
Just made these and cant believe how good they came out.
Made these to put on salads but cant stop eating them! So good!! And really really easy!