An incredibly easy and mouthwatering recipe for candied pecans made with fresh rosemary, cinnamon, maple syrup and coconut sugar. It's sweet, savoury, healthy and unbelievably good!!!
This surely has become my favorite snack. It is so versatile you can eat as snack or add it to your favourite wraps or salad for extra flavour and crunch or you can top it with your morning oatmeal
Tips
Use unsalted and raw pecans
I have used fresh rosemary but you can use dried rosemary as well
Make sure to place pecans in single layer or else they will not bake properly
Let it cool completely before transferring it to a jar
Ingredients
2 cups pecans
2 tablespoons freshly chopped rosemary
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/4 tsp grounded cinnamon
1/4 tsp grounded nutmeg (optional)
1 tablespoon coconut sugar
1 tsp salt
Directions
Preheat oven to 350 degree F
Line a baking sheet with parchment paper
Toss pecans with salt, coconut sugar, cinnamon and nutmeg (optional)
In a bowl add melted coconut oil, maple syrup and chopped rosemary. Stir all together
Add pecans and toss all to combine. Make sure pecans are coated evenly
Place pecans in a single layer on prepared baking sheet and keep it in oven for 10 minutes
Remove from oven, toss and put it back in oven for about 5 to 7 minutes or until golden (watch to make sure they don't burn)
Remove the tray from oven and let it cool
Once cool transfer it to a air tight container and can be stored up to a week
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