Rosemary Maple Pecans
These rosemary maple pecans have become a staple with my private clients. Whether I’m adding to a charcuterie board or snacking on them myself, they’re SO addicting with the perfect savory, salty, sweet combo. I highly recommend for any occasion, even if that’s simply because it’s Tuesday! They’ll last for weeks in an air-tight container, too.
Ingredients
- 3 cups raw whole pecans
- 2 tbsp olive or avocado oil
- 3 tbsp maple syrup
- 1 tbsp fresh rosemary finely chopped
- ½ tsp salt
Instructions
- Heat the oven to 400. Mix everything together in a bowl. Spread out on a parchment-lined baking sheet (not totally necessary, but helps to prevent sticking).
- Roast for 7-8 minutes. Watch closely as they can burn fast! You’ll notice the delicious smell and some golden edges.
- Let cool COMPLETELY. This is the hardest part, but let them sit on the pan for about 20 minutes minimum. This creates the perfect clusters. Store in an airtight container for up to a week. Room temp is fine, but you can also keep in fridge.
