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December 1, 2014
I’m not going to give you an exact recipe, per se, for these nuts, because you don’t need one. What you do need is to really get into the infinite potentiality of deliciousness that exists in the combination of maple, rosemary, flaky sea salt, pecans, and your toaster oven. Because ohemgee, these babies are SO GOOD.
I made them as part of an upcoming project for Refinery29 (soon to be revealed, don’t worry!), and could barely stop myself from eating them all before they got plated appropriately. The toaster oven gently caramelizes the maple syrup, and the heat awakens the rosemary. Sea salt brings all the flavors to life. It’s amahhhhhhzing.
Just make a batch. Thank me later. The perfect cocktail party (or anytime) snack.
Ingredients
- 3-4 cups raw pecan halves
- 2-3 tablespoons fresh rosemary leaves
- 1/3 cup maple syrup more to taste
- flaky sea salt I like Maldon
Instructions
- Preheat your toaster oven or oven to 450º. Line a large baking sheet with parchment paper.
- Lay pecans in a single layer on the baking sheet. Sprinkle a few teaspoons of rosemary leaves on top. Drizzle with maple syrup, enough to coat them and leave a bit extra on the pan for them to sizzle in. Sprinkle with a few pinches of sea salt.
- Mix it all up.
- Bake for 7-8 minutes, checking regularly to make sure they don’t burn. Remove when the maple syrup is bubbling and they’re just slightly beginning to get a blush of brown. Let cool, turning a bit to coat with any remaining maple, rosemary, and sea salt.
