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.