INGREDIENTS:
3 tablespoons butter
3 tablespoons pure maple syrup
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
3 cups pecan halves
1 1/2 – 2 teaspoons sea salt
1 tablespoon + 1 teaspoon fresh rosemary leaves, minced, divided
METHOD:
Preheat oven to 300°F. Line a sheet pan with parchment and coat with non-stick spray.
Place butter in a small saucepan over medium heat to melt. Continue cooking until butter starts to change color to a light golden brown, about 2 minutes. Remove from heat.
Whisk maple syrup, Worcestershire sauce, and garlic powder into butter. Add pecans and stir gently to evenly coat, then sprinkle with sea salt and 2 teaspoons of minced rosemary. Transfer pecans to the prepared sheet pan and spread evenly in a single layer.
Bake 20-30 minutes or until pecans are golden brown, stirring every 10 minutes.
Remove pecans from oven and sprinkle with remaining 2 teaspoons of rosemary and a bit more sea salt. Toss gently and set aside to cool a little before serving. Stir several times while cooling to keep nuts from sticking together. Serve pecans slightly warm.
