Spiced Rosemary Maple Pecans made with sea salt and spices for a sweet and savory nut recipe. Gluten-free and vegan!
Your Christmas cookies might have some competition.
I love holiday cookies and bars as much as most, but there's something so satisfying (and slightly addicting) about sweet and savory snacks.
While Christmas cookies might still have the edge, let me introduce these spiced rosemary maple pecans.
Rosemary Maple Pecans Ingredients
The nice thing about this spiced nuts recipe is that you probably have most of the ingredients in your pantry already. To keep these completely dairy-free, I've used olive oil instead of butter.
Here are the ingredients you'll need:
- Raw pecans
- Maple syrup
- Olive oil
- Coconut sugar
- Chili powder
- Ground cinnamon
- Vanilla extract
- Fresh rosemary
- Sea salt
Savory Spiced Nuts with No Refined Sugar
Now, while the chili powder, sea salt, and rosemary help give the pecans a savory kick, maple syrup and coconut sugar helps give the nuts a light candied effect.
A candied-like pecan without refined sugar that tastes just as good? Yes. Please. The sweet and savory combination will have you reaching for more.
So, if you have guests over during the holidays or still need some last-minute gift ideas, these spiced rosemary maple pecans work well in both situations.
My favorite part about this recipe? I won't stop making it once the holiday season is over!
Have other pecan recipes that need toasting? Check out London's how to toast pecans tutorial!
More Savory Snack Recipes
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Spiced Rosemary Maple Pecans
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Place pecans in a skillet over medium-low heat and toast for 2-3 minutes, stirring occasionally. Remove skillet from heat and add 1 tablespoon maple syrup, the olive oil, coconut sugar, chili powder, cinnamon, vanilla extract, and two pinches sea salt. Stir to coat. Add chopped rosemary and stir to combine.
- Transfer pecan mixture to prepared baking sheet, spreading in an even layer. Bake for 10 minutes. Remove from oven and drizzle remaining tablespoon of maple syrup on pecans. Toss to coat. Sprinkle with one or two pinches of remaining sea salt, to taste.
- Allow pecans to cool completely on baking sheet before placing in an airtight container. Best eaten within 2-3 days.