Rosemary & Maple Peppered Pecans
“They may come to your little soiree for the witty repartee but they’ll stay for my Rosemary & Maple Pecans…”
Rosemary & Maple Peppered Pecans
Nuts are happy little mingle food. These in particular, as simple as they are, are perfectly addictive. They pair well with any cheese, fresh fruit, wine, beer or cocktails, or crown a winter salad. Pretty packaging makes them a lovely take away gift for your guests or as a hostess gift.
SERVES 4 (4OZ. SERVING)
4 cups pecans, raw & whole (or cashews or brazil nuts)
1/4 cup pure maple syrup
2 Tbsp. virgin olive oil
1 Tbsp. fresh rosemary, finely minced
1/4 tsp. cayenne pepper
1/4 tsp. fresh cracked pepper
Maldon sea salt to taste
Preheat over to 350f & line a sheet pan with parchment. In a large bowl mix nuts through cracked pepper, toss to coat & spread on prepared sheet pan. Toast until golden brown & fragrant stirring occasionally, about 15 minutes. Remove from oven & season with Maldon salt. Cool & enjoy.
