Say “YUM” if you would eat this CANDIED ROSEMARY PECANS✨ by @olivia.adriance

a thoughtful and delicious little hostess gift idea for the holiday season. These candied rosemary pecans are sweet and savory and make the perfect addition to a charcuterie board or a holiday salad. They are also just delicious on their own so be sure to make a batch for yourself.

Ingredients:
2 heaping cups raw pecans halves
1 1/2 tablespoons melted coconut oil
3 tablespoons maple syrup
1 tablespoon coconut sugar
2 tablespoons fresh rosemary, chopped and divided
1 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon flaky sea salt

Instructions:
Preheat the oven to 375. Line sheet pan with parchment paper and set aside.
Toss the pecans with melted coconut oil, maple syrup, coconut sugar, 1 1/2 tablespoons fresh rosemary, 1 tsp salt, and cinnamon.
Spread evenly on the prepared sheet pan. Roast in the preheated oven for 7 minutes, toss, the roast for another 5-7 minutes, watching carefully to ensure they don’t burn.
While the nuts are roasting, prepare another parchment-lined cookie sheet and set aside.
As soon as the nuts are removed from the oven, toss with remaining rosemary and sea salt and then spread onto the prepared parchment-lined cookie sheet to cool. (Try to avoid letting the nuts touch too much or else they will stick together).
Enjoy!

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