Enjoy these Sweet and Savory Roasted Pecans as an addition to your cheese tray, sprinkled over your next salad, or straight from the jar.
Total Time
45min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
8
Ingredients
•
2
Tbsp
Vegetable Oil
•
8
cups
Pecan Halves
•
1/3
cup
Pure Maple Syrup
•
4
Tbsp
Dark Brown Sugar
, lightly packed
•
3
Tbsp
Oranges
, freshly squeezed
or Orange Juice
•
4
Tbsp
Fresh Rosemary
, chopped
•
1 1/3
Tbsp
Kosher Salt
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Brush a sheet pan generously with Vegetable Oil. Place the Pecan Halves (8 cups) in a large bowl.
3.
In a small bowl, combine Vegetable Oil (2 Tbsp), Pure Maple Syrup (1/3 cup), Dark Brown Sugar (4 Tbsp), and Oranges (3 Tbsp).
4.
Pour mixture over the pecan halves and stir to fully incorporate. Add Fresh Rosemary (2 Tbsp) and Kosher Salt (2 tsp) and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
5.
Spread the pecans in a single layer. Roast for 25 minutes, stirring twice with a large metal spatula until the nuts are glazed and golden brown.
6.
Remove from the oven and sprinkle with the remaining Fresh Rosemary (2 Tbsp) and Kosher Salt (2 tsp). Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning.
7.
Serve warm, or cool completely and store in airtight containers at room temperature.
Author's Notes
As the roasted pecans are cooling on the sheet pan, be sure to stir them often to prevent sticking. Once completely cooled, they will no longer be so sticky. At that point, they can be transferred to an airtight container to be stored at room temperature.
If you like your snacks to have that extra kick of spiciness, add up to 2 teaspoons of ground chipotle powder to the liquid ingredients before coating the nuts. If you're not sure of how much to use, try adding the powder 1/2 teaspoon at a time taste-testing as you go.
Nutrition Per Serving
CALORIES
1111
FAT
110.6 g
PROTEIN
16.1 g
CARBS
37.7 g
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