Roasted Pecans
Roasted pecans are the ultimate snack—crispy, buttery, and packed with rich, nutty flavor in every bite. With just 5 minutes of prep and 12 minutes in the oven, you can transform simple pecans into a golden, aromatic treat.
Ingredients
Savory Maple Rosemary
- 2 cups raw pecan halves
- 1 teaspoon extra-virgin olive oil
- 1½ teaspoons maple syrup
- ½ tablespoon chopped fresh rosemary
- Heaping ¼ teaspoon sea salt more to taste
Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt more to taste
- 2 cups raw pecan halves
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- For Savory Maple Rosemary Pecans: Toss the pecans with olive oil, maple syrup, rosemary, and salt, and spread evenly on the first baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
- For Cinnamon Sugar Pecans: In a small bowl, combine the sugar, cinnamon, and salt. Toss the pecans with the melted butter and cinnamon sugar, and spread evenly on the second baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.
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