Description
Sweet and salty pecans that are coated in maple syrup and rosemary and baked in the oven until crisp.
Ingredients
Scale
- 2 cups pecan halves
- 2 Tbsp maple syrup
- 1 Tbsp olive oil
- 1/2 Tbsp dried rosemary, slightly crushed*
- 1/2 tsp salt
- 1/8 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.