desserts
Roasted Pecans
Nutty and rich, these roasted pecans are an addictive appetizer or snack. My recipe has two variations - one savory and one sweet. Both are delicious!
Ingredients
- 2 cups raw pecan halves
- 1 teaspoon extra-virgin olive oil
- 1½ teaspoons maple syrup
- ½ tablespoon chopped fresh rosemary
- Heaping ¼ teaspoon sea salt, more to taste
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt, more to taste
- 2 cups raw pecan halves
- 1 tablespoon melted butter
Directions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- For Savory Maple Rosemary Pecans: Toss the pecans with olive oil, maple syrup, rosemary, and salt, and spread evenly on the first baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
- For Cinnamon Sugar Pecans: In a small bowl, combine the sugar, cinnamon, and salt. Toss the pecans with the melted butter and cinnamon sugar, and spread evenly on the second baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
Add To Shopping List
Powered By 
