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!
- 2 cups raw pecan halves
- 1/4 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
Keywords: pecans, maple syrup, roasted pecans, sweet snack, salty sweet