Rosemary Maple Roasted Pecans – Sweet, Savory and Delicious
These rosemary maple roasted pecans are sweet and savory and make the perfect addition to a salad, charcuterie board, or a delicious snack.
They are not overly sweet and take only about 20 minutes to make. Your house is going to smell so amazing! It’s such a fun holiday treat.
The first time I popped one of these sweet and savory nuts into my mouth, I was addicted.
You better make a batch for yourself!
*This recipe can also be made using mixed nuts or walnuts.
Oh, how I love rosemary. Rosemary was one of the first herbs I was introduced to while visiting a lovely herb garden as a young mother.
A quaint little gift shop was nestled in among the neatly organized knot gardens and raised beds.
This is where my love for herbs started.
Rosemary is a perennial evergreen shrub with little blue flowers.
The aroma is distinctive and refreshing with a sweet, resinous flavor.
If you want to learn more about rosemary, other recipes, and how to grow it, check out this post.
Back to the roasted pecans recipe.
Ingredients: Rosemary Maple Roasted Pecans
- 2 heaping cups of raw pecans halves
- 1 1/2 tablespoons melted coconut oil or you can use melted butter
- 3 TB maple syrup
- 1 TB coconut sugar/white sugar (optional)
- 2 TB fresh rosemary, chopped and divided
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 teaspoon flaky sea salt
Instructions: Rosemary Maple Roasted Pecans
- Preheat the oven to 375.
- Line 2 sheet pans with parchment paper and set aside.
- Strip 2-3 sprigs of rosemary leaves (avoid using the thick stems).
- Toss 2 heaping cups of pecans with 1 ½ cups melted coconut oil, 3 TB maple syrup, 1 TB coconut sugar, 1 1/2 tablespoons fresh rosemary, 1 tsp salt, and 1/8 tsp cinnamon.
- Spread a single layer of pecans evenly on the prepared sheet pan.
- Roast in the preheated oven for 7 minutes, toss the pecans, and cook for another 5-7 minutes, observing to ensure they don’t burn.
- When the nuts are removed from the oven, sprinkle the remaining rosemary and sea salt on top and then spread onto the prepared parchment-lined cookie sheet to cool.
- (Try to avoid letting the nuts touch too much or else they will stick together and don’t wait too long to sprinkle with rosemary or the herbs won’t stick to the nuts).
- After the roasted pecans have cooled completely, separate them if any have stuck together and place them in a jar or bag.
Enjoy!
*This recipe can be doubled; just make sure you have enough pans to accommodate the nuts.
I use two big cookie sheets for a double batch.
Here are a few ways to gift the roasted pecans.
- Place the pecans in a cellophane bag with a red bow.
Add the bagged pecans to a coffee mug.- Place the pecans in a jar with a lid and add a red bow with a note.
Rosemary Maple Roasted Pecans – Sweet, Savory and Delicious
These rosemary maple roasted pecans are sweet and savory and make the perfect addition to a salad, charcuterie board or a delicious snack.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- 2 heaping cups raw pecans halves
- 1 1/2 tablespoons melted coconut oil or you can use melted butter
- 3 TB maple syrup
- 1 TB coconut sugar/white sugar (optional)
- 2 TB fresh rosemary, chopped and divided
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 teaspoon flaky sea salt
Preheat the oven to 375.
Line 2 sheet pans with parchment paper and set aside.
Toss 2 heaping cups of pecans with 1 ½ cups melted coconut oil, 3 TB maple syrup, 1 TB coconut sugar, 1 1/2 tablespoons fresh rosemary, 1 tsp salt, and 1/8 tsp cinnamon.
Spread a single layer of pecans evenly on the prepared sheet pan.
Roast in the preheated oven for 7 minutes, toss, the roast for another 5-7 minutes, watching carefully to ensure they don’t burn.
As soon as the nuts are removed from the oven, sprinkle the remaining rosemary and sea salt on top and then spread onto the prepared parchment-lined cookie sheet to cool. (Try to avoid letting the nuts touch too much or else they will stick together and don’t wait too long to sprinkle with rosemary or the herbs won’t stick to the nuts).
After the roasted pecans have cooled completely, separate them if any have stuck together and place in a jar or bag.
Enjoy!
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Yummy Instant Pot Pot Roast with Rosemary and Garlic
Rosemary Garlic Fries – Crispy and Baked to Perfection
Gluten-Free Rosemary Breadsticks
