MAPLE ROASTED ROSEMARY PECANS
These spiced nuts are just as good on their own as they are in a holiday salad or paired with a festive charcuterie board. Make extra because these will go quickly!
Servings: 8
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
You can easily double or even triple this recipe if you want to make a few holiday gifts. The key is to make sure the nuts have enough space on the baking sheets so they don’t overly stick together. And watching them closely so they don't burn.
Store at room temperature in a sealed jar for 2 to 3 weeks... if they’ll last that long!
Nutrition
Calories: 219kcal | Carbohydrates: 10g | Protein: 2g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 440mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg