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
Ingredients:
2 cups pecans
2 tablespoons maple syrup
2 tablespoons rosemary, finely chopped
2 teaspoons coconut sugar
1 teaspoon sea salt
Instructions:
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.
