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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.