Make as much or as little as you want.
- A few handfuls of raw, unsalted pecan halves and pieces
- A few glugs of 100% real maple syrup* (enough to thoroughly coat the pecans)
- A few sprigs fresh rosemary
- A generous sprinkle of 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). Pour the nuts into a mound in the center of the baking sheet. Drizzle with enough maple syrup to thoroughly coat, and sprinkle with rosemary and salt. Use your hands to mix everything together, and evenly distribute around the pan.
- Bake for approximately 15 minutes, but KEEP AN EYE ON THEM, and check them after 10. They can burn at a moments notice. They’re done when the maple syrup is rapidly bubbling and the pecans are nicely toasted (you’ll smell them, too).
- Remove from the oven and allow to cool for about 5-10 minutes, then use your fingers to break them apart. Transfer to a bowl and serve immediately.**
- *You MUST use 100% real maple syrup for this recipe. Aunt Jemima and the like simply won’t work here, as they are mostly all corn syrup with maple flavoring and will not caramelize properly.
- **After the nuts sit for a while they’ll become sticky, so it’s best to serve them right after making. Nuts can be recrisped in a 300 degree oven for about 5-10 minutes, being sure to keep a careful eye on them.