Rosemary Spiced Pecans

These Rosemary Spiced Pecans are a delicious combination of salty, sweet, spicy, and nutty! They are a quick and easy appetizer, snack, or party food!

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Growing up in South Georgia and the Florida panhandle, pecans have always been a favorite for me. Pan-roasting them brings their nutty flavor to another level. 

In the fall and winter, spiced pecans are a delicious seasonal treat. They're perfect for parties, game days, or just for snacking.

Why you will love these Rosemary Spiced Pecans

✔️ Easy to make: Coat the nuts in spices, pan-roast them, and you're done!

✔️ Great for a crowd: These nuts will be a hit at all your seasonal get-togethers!

✔️Make-ahead: You can store these for 2-3 weeks.

How long can you keep spiced pecans?

Store your spiced pecans in an airtight container such as a ziplock bag or mason jar with a tight-fitting lid. Properly stored, they'll be good for 2-3 weeks. 

Ingredients

• pecans: Pecan halves work best. 
• rosemary leaves: Use fresh rosemary, finely chopped
• spices: cinnamon, cardamon, allspice, clovers, cayenne, sea salt, black pepper, coconut oil, maple syrup, and raw cane sugar for dusting

How to make Rosemary Spiced Pecans

A super simple recipe. Basically, you'll coat the nuts in the spices and rosemary, then roast them in the oven. That's it! These spiced pecans are a delicious, healthy snack, and a party favorite!

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Rosemary Spiced Pecans

Yield: 16

Author: Michelle Cannon

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

These Rosemary Spiced Pecans are a delicious combination of salty, sweet, spicy, and nutty! They make a great, quick and easy appetizer or snack, and are a hit at parties!

Ingredients

• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 3/4 tsp allspice
• 1/2 tsp ground cloves
• 1/4 tsp ground cayenne
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/4 cup coconut oil
• 1/2 cup real maple syrup
• 4 cup whole pecans
• 1/4 cup raw cane sugar, for dusting

Instructions

1. Place top oven rack in the center position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
2. Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.
3. Add coconut oil to a small skillet set over medium heat. When melted, add the maple syrup and stir to combine. Heat for 1 minute or until heated through.
4. Remove from heat and set aside.
5. Place pecans in a large bowl and pour the warm maple syrup mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.
6. Transfer the coated pecans to the prepared baking sheet and spread into a thin, single layer without overcrowding. Place the baking sheet in the pre-heated oven and bake for 30 minutes, giving the pecans a good stir after 15 minutes.
7. Remove from oven and cool for 5-10 minutes. Sprinkle half the coarse sugar on top and stir to combine. Repeat with the remaining sugar and cool completely. Serve immediately or store in an airtight container for 2-3 weeks. Enjoy!

Recommended Products:

Ceramic Serving Bowls

Nutrition Facts

Calories

250.36

Fat (grams)

22.13

Sat. Fat (grams)

4.43

Carbs (grams)

14.02

Fiber (grams)

2.78

Net carbs

11.25

Sugar (grams)

10.27

Protein (grams)

2.44

Sodium (milligrams)

74.27

Cholesterol (grams)

0.00

Michelle Cannon/A Passion-Led Life

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