Rosemary-Maple-Brown Butter Pecans
Author: Nicole
Ingredients
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons pure maple syrup
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons finely minced fresh rosemary
  • 1 teaspoon garlic powder
  • 2 teaspoons sea salt
  • 3 cups pecan halves
Instructions
  1. Preheat the oven to 300°F. Line a large cookie sheet with parchment paper. Set aside.
  2. Place butter in a medium microwave safe bowl. Cover bowl with a microwave-safe plate that fits over the top of the bowl (rather than plastic wrap which may melt). Microwave on high for 2 to 3 minutes or until butter starts changing color from pale yellow to a light golden brown. Start checking at 2 minutes and add 30 seconds until it’s the right color. The butter will continue to cook after you remove it and will turn a bit darker, so don't let it go past light golden. Let the butter cool for about 10 minutes, then remove the plate.
  3. Stir in maple syrup, Worcestershire sauce, rosemary, garlic powder and sea salt into the melted butter.
  4. Add the pecans and stir gently to coat.
  5. Transfer pecans to the prepared sheet pan and spread to a single layer.
  6. Bake for 20 to 30 minutes or until golden brown, stirring every 10 minutes.
  7. Remove from the oven and sprinkle with a bit more salt if needed.
  8. Toss and set aside to cool. Stir several times during cooling to keep nuts from sticking together.
  9. Once cooled, transfer to an airtight container. Store at room temperature for 1 week or in the freezer for 3 weeks.
Recipe by Riegl Palate at https://www.rieglpalate.com/rosemary-maple-brown-butter-pecans/