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!
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
- Preheat the oven to 350℉.
- 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.***
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°F 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!
- 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!
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
