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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