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