Maple-Roasted Rosemary Pecans: Sweet & Savory Snack Recipe

Raw pecans are transformed into a delightful holiday snack with maple syrup, fresh rosemary, coconut sugar, and a finishing sprinkle of flaky sea salt.

These Maple Roasted Rosemary Pecans are a sweet-and-savory treat that’s perfect for gifting or enjoying at home.

During the busy holiday season, there never seems to be enough time. These spiced pecans come together quickly, making them an ideal last-minute gift or hostess offering. They require minimal effort and deliver maximum flavor.

For gifting, I like to fill small glass jars, tie a ribbon around the lid, and include a serving suggestion—these pecans are excellent on a holiday salad or on a charcuterie board. They pair especially well with heartier salads or cheese plates.

I always make extra to keep at home—these are irresistible for snacking throughout the season. Happy gifting and enjoy!

Ingredients for Roasted Maple Pecans

Only eight ingredients, one bowl, and two baking sheets are needed. Many of these items are pantry staples during the holidays.

• Raw Pecan Halves: Choose raw pecans so you can control the final seasoning. Pre-roasted nuts are sometimes coated with oils or salt.
• Coconut Oil: A neutral oil that helps the sugar and spices adhere to the nuts. Avocado oil works well as an alternative.
• Maple Syrup: Adds a rich, caramel-like depth to the pecans.

• Coconut Sugar: Adds subtle sweetness while keeping the recipe refined-sugar-free if desired.
• Fresh Rosemary: Chopped rosemary brings a savory, aromatic note that balances the maple sweetness.
• Salt and Flaky Sea Salt: Regular salt seasons the nuts during cooking; flaky sea salt is added at the end to enhance texture and brightness.
• Cinnamon: A small pinch complements the maple and gives a festive warmth.

Step-by-Step Instructions for Roasted Pecans with Maple Syrup

Preheat the oven to 375°F. Line a sheet pan with parchment paper and set aside.

In a bowl, toss the pecans with the melted coconut oil, maple syrup, coconut sugar, 1 1/2 tablespoons of chopped fresh rosemary, 1 teaspoon of salt, and the cinnamon until evenly coated.

Spread the pecans in a single layer on the prepared sheet pan. Roast for 7 minutes, then toss and roast for another 5 to 7 minutes, watching closely to prevent burning.

While the pecans roast, line another baking sheet with parchment and set it aside. When the nuts come out of the oven, toss them with the remaining chopped rosemary and the flaky sea salt, then spread them onto the second sheet to cool.

Keep the nuts spaced so they don’t clump together as they cool. Once cool, serve or package for gifting.

Tips and FAQ for Maple Glazed Pecans Recipe

Other Holiday Snacks:

• Cinnamon Rolls (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Bone Broth Protein Hot Chocolate
• Gluten-Free Cinnamon Swirl Coffee Cake
• Pumpkin Cream Chia Pudding