A recipe for homemade rosemary maple candied pecans, perfect as a thoughtful, cozy, and seemingly expensive Christmas gift. These candied pecans are a crowd-pleaser and are wonderful to add to salads, charcuterie boards, or for snacking.
1. Preheat oven to 375°F. Line a sheet pan with parchment.
2. Toss pecans with coconut oil, maple syrup, coconut sugar, 1½ Tbsp rosemary, salt, and cinnamon.
3. Spread evenly and roast 7 minutes, toss, then roast 5–7 more minutes (watch closely—don’t let them burn).
4. Immediately toss hot nuts with remaining rosemary + flaky sea salt.
5. Spread onto a new parchment-lined pan to cool—try not to let them touch too much or they’ll stick together.
6. Let cool completely, then jar them up and try not to eat them all first.
