Sweet And Spicy Rosemary Pecans
I love the combination of sweet, salty, and spicy in this bowl of goodness. I always get rave reviews when I set a bowl of these out. Start with 1 drop or less of rosemary essential oil, as it can be overpowering. You can also, make this recipe with a combination of nuts... I like any combination of pecans, walnuts, and cashews.
2 1/2 cups raw pecans
2 tablespoons pure maple syrup
1 tablespoon melted butter, or olive oil
1 teaspoon fresh rosemary, finely chopped (optional)
1 drop or less rosemary vitality essential oil
1 tablespoon light brown sugar
1/4 teaspoon cayenne pepper (I use about 1/2 taspoon)
1 teaspoon sea salt
Preheat oven to 325 degrees. Line a baking pan with parchment paper. Spread nuts on baking pan and roast for 10 minutes.
Meanwhile, in a small bowl, whisk together the maple syrup, melted butter (or olive oil), rosemary vitality essential oil, brown sugar, red pepper and sea salt.
After the pecans have roasted for 10 minutes, remove from oven and thoroughly coat with the mixture. Place the pan back in oven and roast for an additional 10 minutes. Stir halfway through baking time.
Remove from oven to cool. Stir several times to prevent sticking.