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. Ideal as a snack, a topping for salads, or a festive addition to your holiday spread, these spiced pecans are a sure to be a crowd pleaser!
Is there anything better than a toasty pecan in the cooler months?! Especially it it’s one coated in maple syrup, bits of rosemary, and warm spices? I’m going to say probably not. Pecans have long been my favorite nut, mostly due to their buttery flavor but also because we had a pecan tree in my backyard growing up. My grandmother had one, too! I frequently make these spiced pecans around the holidays so I figured it was about time to share the recipe here. You only need 8 ingredients and less than 20 minutes for these spiced pecans and you don’t even need to turn your oven on!
Grab these 8 Ingredients:
- Pecans – you want pecan halves rather than pieces and make sure they’re raw (unroasted and unsalted) since we’ll be toasting them up and adding our own salt, spices, and herbs.
- Coconut Oil – this helps the pecans get nice and toasty but you can also use an equal amount of unsalted butter if you can tolerate or prefer dairy.
- Flaky Sea Salt – I love using flaky sea salt here for its delicate, briny flavor and the added crunchy texture. If you don’t have it, you can use whatever salt you like.
- Rosemary – You’ll need 1-2 sprigs of rosemary to yield enough minced rosemary for the recipe. I prefer fresh over dried rosemary here as we’re not cooking it terribly long and dried rosemary can be a bit tough.
- Cinnamon, Nutmeg, and Cloves – these ground spices lend warmth and pair really well with the piney rosemary to create a wintry flavor. If you don’t regularly keep nutmeg and cloves in your pantry, you can leave them out and increase the cinnamon to 3/4 – 1 teaspoon total.
- Maple Syrup – pure maple syrup lends its characteristic smoky sweetness and helps the spices and rosemary stick to the pecans. I prefer an amber maple syrup here but feel free to use your favorite, as long as it’s 100% pure maple syrup!
How to Make Spiced Pecans with Rosemary
Start by gathering all of your ingredients. Once the pecans reach a certain point, things will go rather quickly so having everything within reach is key! Mince your rosemary then measure out all of your remaining ingredients.
Heat your largest skillet or sauté pan over medium heat. Add the coconut oil and once it has melted, add all of the pecans. Cook, stirring about every minute until deeply golden and fragrant. You’ll add the spices and rosemary and cook for about a minute, then add the maple syrup. Stir constantly until the maple syrup fully coats the pecans.
Remove the pan from the heat and dump all of the pecans out onto a piece of parchment paper. Spread them out (it’s okay if there is overlap) then immediately sprinkle with some flaky salt. Allow the pecans to cool completely before eating or placing in an airtight container.
Tips for Ensuring the Best Spiced Pecans
- Use a sharp knife to mince your rosemary. A dull knife will bruise the rosemary and cause it to start turning brown while also making it take longer to efficiently mince.
- To make it easier to know when the pecans are fully toasted, reserve a single pecan and set it to the side. Use it to compare it to the pecans in the pan to know when they’re toasty and deeply golden brown.
- Have all of your ingredients measured out and ready before you start the recipe. You can do this while your skillet heats up.
- Move quickly during the process of removing the pan from the burner, spreading the pecans out on the parchment, and sprinkling with flaky salt as the maple syrup coating sets rather quickly.
Ways to Enjoy Your Spiced Pecans with Rosemary
Obviously, eating them by the handful is the easiest method! Once you taste these you’ll be surprised at how fast they disappear. In the event that you have more self control than me, here are some other ways to enjoy these delightfully flavored pecans:
- As a topper for oatmeal – pair them with some sauteed apples for the ultimate cozy breakfast!
- As a topper for salads – I recommend subbing these spiced pecans for the plain toasted ones in this kale, apple, and celery salad.
- Sprinkled over roasted root veggies like parsnips, carrots, and beets.
- As part of a holiday charcuterie or grazing board – cheese and apples are my top pairings!
- Paired with your favorite mocktail or cocktail for a special happy hour snack. I highly recommend this grapefruit rosemary mocktail with vanilla and ginger beer!
- As an easy homemade gift – simply add these to a lovely jar and tie some ribbon or twine around the top for a delicious gift.
Spiced Pecans with Rosemary
- Total Time: 17 minutes
- Yield: 2 1/2 cups 1x
- Diet: Vegan
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
