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Candied Rosemary Pecans

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"I love the sweet-salty combination of these nuts. While they are easy to eat by the handful, they make a great garnish to a leafy green salad or, chopped superfine, a coating on a small log of goat cheese."

List of Ingredients

â—¦ ¼ cup maple syrup
â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons turbinado sugar
â—¦ 1 teaspoon fleur de sel or coarse sea salt, plus more for sprinkling
â—¦ ½ teaspoon dried rosemary
â—¦ ¼ teaspoon cayenne pepper
â—¦ â…› teaspoon ground cinnamon
â—¦ 2 cups pecan halves


Recipe

Position a rack in the middle of the oven and preheat the oven to 250° F. Line a baking sheet with parchment paper.

In a small saucepan, combine the maple syrup, butter, and turbinado sugar and heat over medium-low heat until the butter is melted. Remove from the heat and stir in the salt, rosemary, cayenne, and cinnamon.

In a medium bowl, toss the pecans with the butter mixture, coating the pecans well. Spread in a single layer on the prepared baking sheet.

Bake for about 15 minutes, tossing the pecans occasionally, until they are glazed, shiny, and a deep golden brown.

Remove the nuts from the oven and sprinkle lightly with fleur de sel to taste, tossing to coat. Let cool completely. Store in an airtight container for up to one week.

Makes 2 cups