These roasted pecans are that perfect little something you didn’t know you needed — toasty, fragrant, and just a tiny bit fancy. Browning the butter gives them a warm, nutty depth, while maple syrup adds a gentle sweetness and fresh rosemary brings a savory, woodsy aroma that makes the whole kitchen smell incredible. They bake up glossy, crunchy, and irresistibly snackable. Serve them warm for a cozy appetizer, sprinkle them over salads, or package them for effortless edible gifts.
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.
SERVING SUGGESTIONS:
- Add to cheese boards: These pecans pair beautifully with aged cheddar, chèvre, brie, or blue cheese. Add sliced pears or dried apricots for contrast.
- Toss into salads: Sprinkle over mixed greens, roasted squash, shaved fennel, or chèvre for a sweet-savory crunch.
- Serve as a holiday appetizer: Offer warm in small bowls alongside sparkling wine, bourbon cocktails, or herbal gin spritzes.
- Breakfast topper: Spoon over yogurt, warm oatmeal, pancakes, or waffles for extra texture and flavor.
- Garnish fall soups: Crumble a few over butternut squash, pumpkin, or carrot-ginger soup.
- Gift-ready snack: Package in small jars or tins and add a rosemary sprig for a beautiful homemade gift.
