| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 ounces maple syrup, preferably organic and thick, with a strong flavor
- 1/4 cup butter
- Salt and freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 pound pecan halves, toasted
- 2 rosemary branches, leaves removed
Instructions
- In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 535 |
| Total Fat | 52 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 204 mg |
Reviews
These pecans are outstanding! I used a little less cayenne but wish I had used the original amount. The cayenne, maple syrup, butter and fresh rosemary are a decadent combo. These pecans are glazed and not sugared up like the candied pecans you get in the store. Beautiful presentation! Love this recipe!