Need a quick and easy snack for your holiday parties? Look no further than these flavorful rosemary pecans. In less than 20 minutes you can have a delicious homemade snack made with only a handful of ingredients.
Its party season and every party or get-together needs a good snack. I’m not talking about anything too fancy or complicated, just a little something for guests to nibble on with a glass of wine, which is why I like to have a batch of these rosemary pecans on hand this time of year.
The perfect blend of sweet and salty, rosemary roasted pecans are a must for parties; set out a few bowls and watch them disappear! Rosemary, orange zest and a hint of maple gives these pecans a holiday-inspired flavor. They make an effortless addition to any occasion thanks to how quick and easy they are to make. With only a handful of ingredients and less than 20 minutes you can have a homemade batch of delicious rosemary pecans ready to devour that will beat anything you could buy at the store.
Roasted nuts are always a welcome treat around the holidays. Package them up and give them as gifts, set them out when guests stop by, bring them along to a holiday party, or just enjoy them as an afternoon snack. Here’s what you’ll need to make them:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Pecans – Look for raw pecan halves (not roasted).
- Maple Syrup – Maple syrup creates a crunchy caramelized coating around the pecans as they roast. Use whatever grade maple syrup you’d like.
- Olive Oil – For roasting.
- Rosemary – Finely chopped fresh rosemary gives these pecans loads of flavor.
- Orange Zest – A bit of orange zest compliments the rosemary and maple for a holiday-inspired flavor.
Tips For Making the Best Rosemary Pecans:
There are two tricks to making the best rosemary pecans:
- A lower oven temperature (300F instead of 350F or 400F). Roasting the nuts at 300F ensures that they come out crisp and toasty throughout without the outsides burnings before the insides are done.
- Adding the seasonings halfway through the cooking time instead of at the beginning. Adding the seasonings halfway through prevents the coating from burning before the nuts are ready to come out of the oven.
How to Make Maple Rosemary Pecans:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by placing your pecan halves on a baking sheet and putting them in the oven.
- Meanwhile you can stir together the maple syrup, olive oil, rosemary, orange zest and salt in a bowl.
- Now add the still warm pecans to the bowl and stir until well coated. Return the pecans to the sheet pan and continue to bake until fragrant and a light glaze is coating the pecans.
Let cool and enjoy!
Whether you make a batch to share with guest or just to enjoy at home, these maple roasted pecans are a holiday must!
This recipe can be easily customized with your favorite nuts and spices.
- Try a mix of walnuts and pecans or a combination of your favorite nuts.
- Add a bit of vanilla or cinnamon.
- Try a combination of rosemary and thyme or rosemary and sage.
In about 20 minutes you can have a delicious homemade batch of rosemary pecans made with only a handful of ingredients.
- 2 cups/240g raw pecans
- 1 Tablespoon/15ml extra virgin olive oil
- 2 ½ Tablespoons/37ml maple syrup
- ½ teaspoon fine sea salt
- 2 teaspoons finely chopped rosemary
- 2 teaspoons orange zest
- Pre-heat oven to 300F. Line a baking sheet with parchment paper.
- Place pecans evenly on parchment and place in oven for 7-8 minutes.
- Meanwhile stir together the olive oil, maple syrup, salt, rosemary and orange zest in a large bowl and set aside.
- Remove the pecans from the oven and stir into the seasoning mixture. Stir until well coated then return pecans to parchment and spread evenly.
- Return pan to oven for another 7-8 minutes or until pecans are fragrant and a glaze has formed around the nuts.
- Remove pan from oven and let cool completely on a wire rack. Store in an airtight container at room temperature.
Use a mix of walnuts and pecans or a combination of your favorite nuts.
Add vanilla or cinnamon.
Try a combination of rosemary and thyme or rosemary and sage.
Store pecans in an airtight container at room temperature.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo, Refined Sugar-Free
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Amount Per Serving: Calories: 264Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 134mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.