MAPLE ROASTED ROSEMARY PECANS
on Sep 26, 2025
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Raw pecans are transformed into a delectable holiday treat thanks to maple syrup, fresh rosemary, coconut sugar, and a sprinkle of flaky sea salt.
These Maple Roasted Rosemary Pecans are a sweet, savory treat that is great to give and receive.
When the holiday season rolls around, it feels like there is never enough time to get everything together. These spiced pecans take literally no time at all, making them a stress-free solution to the last-minute present that you always undoubtedly need!
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When gifting, I love to add them to a little glass jar with a bow or ribbon, and perhaps a suggestion of serving them with one of my holiday salads (they’re great in my Crispy Wild Rice Harvest Salad) or adding them to a charcuterie board for that little something special.
That said, I always make sure to make some extra to keep on hand myself. They’re perfect to snack on during the season. Happy gifting and enjoy!
Ingredients for Roasted Maple Pecans
Eight ingredients, one bowl, and two sheet pans are all you need for this festive snack! Best of all, you probably have many of these ingredients on hand during the holiday season, too.
- Raw Pecan Halves: The nut of the holidays! Look for raw pecans so you can choose the saltiness. Also, pre-roasted nuts are sometimes coated with unnecessary oils.
- Coconut Oil: This neutral oil is great in baking and helps the spices and sugar stick to the pecans. See the FAQs below for another substitute suggestion.
- Maple Syrup: Adding maple syrup to the mix adds a depth of flavor, turning the raw pecans into a caramely-like treat.
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Pin It- Coconut Sugar: A tad of coconut sugar really brings out the sweetness here.
- Fresh Rosemary: This herb transforms this snack from a maple treat to a more savory, snackable indulgence.
- Salt and Flaky Sea Salt: Yes, I’m calling for regular salt and the special flaky sea salt (aka @maldonsalt) here. The regular salt seasons the nuts, and the flaky sea salt enhances their deliciousness and plays with the savory aspect.
- Cinnamon: A dash of cinnamon complements the maple flavor and, of course, adds to the festiveness!
Step-by-Step Instructions for Roasted Pecans with Maple Syrup
Go ahead and preheat the oven to 375°F. Line a sheet pan with parchment paper and set aside.
Toss the pecans with melted coconut oil, maple syrup, coconut sugar, 1 1/2 tablespoons of fresh rosemary, 1 teaspoon of salt, and cinnamon.
Spread evenly on the prepared sheet pan. Roast in the preheated oven for 7 minutes. Toss, then roast for another 5 to 7 minutes, watching carefully to ensure they don’t burn.
While the nuts are roasting, prepare another parchment-lined cookie sheet and set it aside.
As soon as the nuts are removed from the oven, toss with remaining rosemary and flaky sea salt and then spread onto the prepared parchment-lined cookie sheet to cool.
Note: Try to avoid letting the nuts touch too much, or else they will stick together.
Give or serve and enjoy!
Tips and FAQ for Maple Glazed Pecans Recipe
Yes, this recipe would be equally delicious with cashews.
I like to use coconut sugar to keep these refined sugar-free, but regular sugar or brown sugar are good substitutes.
These don’t have an overly coconut taste, but if you don’t have coconut oil, I’d suggest using avocado oil.
Other Holiday Snacks:
- Cinnamon Rolls (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Bone Broth Protein Hot Chocolate
- Gluten-Free Cinnamon Swirl Coffee Cake
- Pumpkin Cream Chia Pudding
MAPLE ROASTED ROSEMARY PECANS
Ingredients
- 2 heaping cups raw pecan halves
- 1 ½ tablespoons melted coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon coconut sugar
- 2 tablespoons fresh rosemary, chopped and divided
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- ½ teaspoon flaky sea salt, for serving
Instructions
- Preheat the oven to 375°F. Line a sheet pan with parchment paper and set aside.
- Toss the pecans with melted coconut oil, maple syrup, coconut sugar, 1 1/2 tablespoons of fresh rosemary, 1 teaspoon of salt, and cinnamon.
- Spread evenly on the prepared sheet pan. Roast in the preheated oven for 7 minutes. Toss, then roast for another 5 to 7 minutes, watching carefully to ensure they don’t burn.
- While the nuts are roasting, prepare another parchment-lined cookie sheet and set it aside.
- As soon as the nuts are removed from the oven, toss with remaining rosemary and flaky sea salt 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. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!! A perfect gift… if you dont eat them all first.
Question, could you sub butter, or does it need to be some type of oil??
Ha right! Yes you could sub butter! I use coconut oil to keep them dairy-free. If it’s salted butter, just watch how much salt you add so they don’t become overly salty.
These are are amazingly good and of coarse I love that they are a cleaner holiday treat. You should definitely make these. We made several batches last year and I am gifting them this year.
Thank you so much, Jill! They’re truly the perfect little gift and snack!
Perfection in candied nut form. Didn’t think I’d enjoy them that much cause the rosemary threw me off; boy, was I wrong. This is so good I make it about once a month. Don’t even wait for the holidays and def double up that batch cause you’ll want some for yourself.
Thank you so much, Susan! They’re addicting, huh! So happy you love these.