Rosemary-Maple-Brown Butter Pecans |
Author: Nicole
- 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
- Preheat the oven to 300°F. Line a large cookie sheet with parchment paper. Set aside.
- 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.
- Stir in maple syrup, Worcestershire sauce, rosemary, garlic powder and sea salt into the melted butter.
- Add the pecans and stir gently to coat.
- Transfer pecans to the prepared sheet pan and spread to a single layer.
- Bake for 20 to 30 minutes or until golden brown, stirring every 10 minutes.
- Remove from the oven and sprinkle with a bit more salt if needed.
- Toss and set aside to cool. Stir several times during cooling to keep nuts from sticking together.
- 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/
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