Description
These spiced pecans with rosemary are the perfect blend of savory, sweet, and aromatic. Toasted to perfection on the stovetop, each pecan is coated in rich maple syrup and seasoned with fresh rosemary, cinnamon, cloves, and nutmeg. A heavy pinch of flaky sea salt seasons and adds crunch.
Ingredients
- 1 1/2 tablespoons unrefined coconut oil
- 2 cups raw pecan halves, about 8 ounces
- Flaky sea salt, to taste
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons pure maple syrup
Instructions
Set a large skillet or sauté pan over medium heat. After the pan has come to temperature, add the coconut oil. When the coconut oil is fully melted, add all of the pecans along with a pinch of flaky salt. Cook, stirring every 30-60 seconds, until the pecans are evenly toasted (they will be a deeper brown color) and smell very nutty. This will take about 5-8 minutes.
Stir in the spices and rosemary and cook for an additional 30-60 seconds, stirring constantly. Pour in the maple syrup. Stir continuously until the maple syrup thickens and completely coats the nuts, about 2-3 minutes.
Pour nuts out onto a piece of parchment paper and spread them out into an even layer. Immediately sprinkle with more flaky salt if desired. Allow the pecans to cool fully before serving. Leftovers keep best in a glass jar at room temperature. Enjoy within 1-2 weeks.
Notes
- Unsalted butter or olive oil can be used in place of the coconut oil for a slightly different flavor.
- In the event that you don’t have ground cloves or nutmeg on hand, you can leave them out and increase the cinnamon to 3/4 to 1 teaspoon total.
- Leftovers keep best in an airtight container at room temperature.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: side