These maple rosemary pecans are the perfect side dish or salad topper. They're coated in olive oil, maple syrup and dried rosemary and baked in the oven. These pecans have a sweet and salty flavor that everyone will love!
Pecans are one of my favorite types of nuts. I find it really disappointing that my daughter can't tolerate them, because I would use them in my baking a whole lot more if she could!
These maple rosemary pecans are the absolute best - they're sweet and salty with the perfect amount of crunch. I love using them as a salad topper, but have been grabbing a handful between meals as well.
The pecans are coated in olive oil and maple syrup and flavored with dried rosemary, cinnamon and salt. Then you bake them in the oven until crisp. Super easy and super delicious!
Why You'll Love these Maple Rosemary Pecans
- paleo and vegan - made with simple, wholesome ingredients you can feel good about
- dairy free - made with olive oil instead of butter
- egg free - they're crisp and crunchy without the addition of egg whites
- refined sugar free - sweetened with maple syrup
Ingredients
The full recipe for these rosemary pecans can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- pecans - I recommend pecan halves, but if all you have are pecan pieces then that will work as well.
- maple syrup - to sweeten the nuts
- olive oil - or avocado oil
- dried rosemary - fresh would work as well
- salt - I used Redmond Salt and also topped the nuts with a little flaked salt after baking
- cinnamon - for more flavor
How to Make Maple Rosemary Pecans
All of the ingredients are combined in a mixing bowl, spread out on a lined baking sheet and then baked. It's super easy! Here are the step by step instructions:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place all ingredients in a mixing bowl and mix until the nuts are well coated.
- Spread the nuts out on your lined baking sheet. They can be touching, but not overlapping.
- Place the nuts in the oven and bake at 350 degrees for 10-15 minutes. When done, the nuts should be darker in color and have a rich maple and rosemary smell.
- After baking, remove the nuts from the oven and let them cool to room temperature on the baking sheet. They will crisp up once fully cooled. You can also pop them in the fridge to cool them faster.
Tips and Tricks
- Check on the pecans when baking - every oven bakes differently, so it's important to check on the pecans after 10 minutes of baking. You may need more time, or not, depending on your oven temperature and elevation.
- Get creative with spices - feel free to add more cinnamon or a pinch of nutmeg, use a bit of dried thyme or swap the cinnamon for cayenne pepper.
Storage
These nuts are best kept in an airtight container in the fridge, up to two weeks. Longer than that, place the pecans in a baggie and store in the freezer.
More Recipes You'll Love
Looking for more easy paleo snacks? Check out these recipes:
Maple Rosemary Pecans (Paleo, Vegan)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
Description
Sweet and salty pecans that are coated in maple syrup and rosemary and baked in the oven until crisp.
Ingredients
- 2 cups pecan halves
- 2 Tbsp maple syrup
- 1 Tbsp olive oil
- ½ Tbsp dried rosemary, slightly crushed*
- ½ tsp salt
- ⅛ tsp cinnamon
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place all ingredients in a mixing bowl and mix until the nuts are well coated.
- Spread the nuts out on your lined baking sheet. They can be touching, but not overlapping.
- Place the nuts in the oven and bake at 350 degrees for 10-15 minutes. Be sure to check the nuts after 10 minutes, as you don't want them to burn and every oven bakes differently. When done, the nuts should be darker in color and have a rich maple and rosemary smell.
- After baking, remove the nuts from the oven and let them cool to room temperature on the baking sheet. They will crisp up once fully cooled. You can also pop them in the fridge to cool them faster.
- Store the pecans in an airtight container in the fridge, up to 2 weeks. After that, store them in the freezer.
Notes
*You can crush the rosemary with your fingers to break it up into smaller pieces. If using fresh rosemary, chop it into smaller pieces using a knife or kitchen scissors.
Katie
Hope you all love these pecans!