These pecans have it all – sweet, savory and salty.
These are very easy to prepare. You may even have the ingredients in your pantry especially if you’re preparing for Thanksgiving. Pecans and rosemary are ingredients in a few of my favorite Thanksgiving dishes. A perfect way to use the last of my summer rosemary.
Brown butter can be a bit daunting but this recipe calls for it to be made in the microwave which makes it quite easy. Brown butter provides a bit more depth of flavor and added richness. Once the butter is done, you just stir the remaining ingredients into the same bowl and spread them on a parchment-lined cookie sheet.
These nuts are a perfect addition to a charcuterie board or in a bowl at your bar. They also make perfect host gifts in a small jar or cellophane bag. Plus, you can prepare them in advance and freeze them.
They look great in this beautiful bowl that our oldest nephew, Owen S, made in his pottery class at school. He gave it to us for Christmas last year. It’s the perfect size for nuts, salsa and other goodies. Thank you, Owen!
The hardest part about this recipe? Ensuring that you or your family don’t eat them before you’re ready to serve them. They’re that good.
| Rosemary-Maple-Brown Butter Pecans | Print |
- 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.
Source: Variation of a recipe from The Café Sucre Farine
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