Maple Glazed Rosemary Pecans

Simple yet satisfying, these pecans should always be in your pantry. 

Simple yet satisfying, these pecans should always be in your pantry. 

Have you ever met someone who seems to just naturally be a good host? Whether you are popping in for a quick hello or staying for an extended weekend, they just always seem to be on top of their game. They have all the good snacks ready, tea freshly brewed or a bottle of wine chilled. 

Well, while I can't promise you that these Maple Glazed Rosemary Pecans won't automatically turn you into a Martha Stewart hostess type, they will make sure you always have something fancy yet simple to snack on. Make a big batch and store for when friends stop by or pair them with fancy cheeses and charcuterie for your next dinner party.  Or simply snack on them when you need a little something sweet. I promise, you can't go wrong with these.


Maple Glazed Rosemary Pecans

Makes: 2 cups

Time: 40 Minutes


2 cups pecans

2 tablespoons maple syrup

2 tablespoons rosemary, finely chopped

2 teaspoons coconut sugar

1 teaspoon sea salt


1. Preheat oven to 400F.

2. Lay pecans in a single layer on a baking tray lined with parchment paper (or Silpat). Place pecans in the oven and toast for 6-8 minutes, flipping once. Be very careful not to burn the pecans.

3. While the pecans are toasting, add the maple syrup and rosemary to a large bowl. Once the pecans are toasted, add to the large bowl and toss to coat evenly using a wooden spoon or rubber spatula. Be cautious as the pecans will be very hot - you will hear them sizzling!

4. Once the pecans are fully coated and the rosemary is evenly distributed (make sure there isn't a lot stuck on the spoon or spatula!), sprinkle in the salt and coconut sugar. Toss again to coat.

5. Lay the pecans out on a baking tray lined with parchment paper and make sure they are in a single layer. Let cool for at least 30 minutes before storing in an airtight container. Will last for up to 10 days.



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