INGREDIENTS:
3 cups raw whole pecans
2 tbsp olive or avocado oil
3 tbsp maple syrup
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
RECIPE:
Mix everything together in a bowl. Spread out on a parchment-lined baking sheet (not totally necessary, but helps to prevent sticking).
Roast on 400 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 park, 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.