Roasted Rosemary-And-Maple Pecans

These Roasted Rosemary-and-Maple Pecans combine the rich, nutty flavor of pecans with the sweetness of maple syrup, a hint of cayenne, and aromatic fresh rosemary. They’re baked to a perfect crunch and ideal for snacking, adding to salads, or garnishing desserts.

Recipe Information

Total Time:

Yield:

2 cups

Ingredients

2 tablespoons coconut sugar

2 tablespoons olive oil

1 tablespoon pure maple syrup

1 teaspoon cayenne pepper

½ teaspoon kosher salt

¼ teaspoon pure vanilla extract

2 cups raw pecans

2 tablespoons finely chopped fresh rosemary

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, combine coconut sugar, olive oil, maple syrup, cayenne pepper, salt and vanilla. Stir in pecans until coated. Stir in rosemary.
Spread mixture in an even layer on prepared baking sheet. Bake for 10 minutes.
Cool completely on baking sheet. Store in an airtight container.