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Spiced Rosemary Maple Pecans

Spiced Rosemary Maple Pecans

Spiced Rosemary Maple Pecans made with sea salt and spices for a sweet and savory nut recipe. Gluten-free and vegan!

Course Appetizer
Cuisine American
Keyword spiced rosemary maple pecans
Author Tessa Fisher


  • 2 cups raw pecans
  • 2 tablespoons maple syrup divided
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons coconut sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 tablespoons fresh rosemary finely chopped
  • 4 pinches flakey sea salt divided


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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.

  3. 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.

  4. Allow pecans to cool completely on baking sheet before placing in an airtight container. Best eaten within 2-3 days.