Quick and easy mouthwatering sweet and salty caramelized pecans! If you have ever had candied, glazed or caramelized pecans, you know how addictive they can be. This recipe takes it up a notch by combining the sweetness of brown sugar and maple syrup and the subtle savouriness of the rosemary and flaky sea salt. You first get hit with the sweet and then the slight hint of saltiness sneaks in. The best part is that these candied pecans are super easy to make and ready in under 15 minutes. Also, your kitchen will smell sooo good while you’re making them. The problem is, once you start you can’t stop snacking on these. Fair warning.
Jump to RecipeWhat can these candied pecans be used for?
These nuts are very versatile. They make a great addition to your charcuterie boards. These would also pair really nicely with a delicious fall or winter salad. I’m thinking a hardy kale salad with goat cheese and a tangy balsamic vinaigrette. These also make the perfect DIY gift that your loved ones will actually use and enjoy. Or you can simply snack on them on their own!
How long do candied nuts last?
This might be a trick question because once you start eating them you can’t stop! BUT if you store them in an airtight container at room temperature these can last for a couple of weeks. Alternatively, if you aren’t planning on using these right away you can freeze them for a month.
Can I use other nuts other than pecans?
Although I think this candy coating pairs best with pecans, you can definitely use other kinds of nuts. Some ideas would be walnuts, almonds, cashews or peanuts. Just be sure to use raw nuts and adjust the cooking time as needed depending on the size and type of nuts.
Why are my candied pecans still sticky?
If you find that your candied pecans are sticky after the have cooled, they needed to be cooked a little longer. Simply pop them pack into the pan and on a low heat and cook them a little longer. You want the nuts to be really coated and crystalized with the maple syrup and brown sugar.
Can I bake the pecans instead of making them on the stovetop?
Yes. You can definitely make these in the oven. In that case, you would melt the butter and simply toss the pecans with all the ingredients, including the melted butter. Lay them flat and spaced out on a cookie sheet lined with parchment paper and bake them at 350°F for about 30 minutes or until the pecans are fragrant and the sugar coating is cooked. (Note that the sugar coating will continue to harden and dry once the pecans are out of the oven.) Make sure to check on them regularly and toss them every 10 minutes or so. They can easily go from perfectly caramelized to burnt…
Sweet and Salty Candied Rosemary Pecans
Course: Sides, SnacksCuisine: FrenchDifficulty: Easy8
servings5
minutes15
minutes415
kcalThe most addictive candied pecans you’ve ever had. A delicious combination of brown sugar, maple syrup, flaky sea salt and rosemary.
Ingredients
2 cups raw pecan halves
2 tbsp unsalted butter
1/4 cup maple syrup
1/4 cup brown sugar
1 tsp flaked sea salt or fleur de sel
1 tsp dried rosemary or 1 tbsp chopped up fresh rosemary
Directions
- Start by slightly toasting your pecan halves in a pan over low to medium low heat, for 2-3 minutes.
- Once the pecans start to become fragrant. Add the butter and stir with a rubber spatula, until the butter has melted down.
- Add the rest of your ingredients, the rosemary, brown sugar, maple syrup and salt and stir some more.
- Keep staring over a low heat for about 10-15 minutes or until the sugars have reduced, the nuts are nicely coated and sugar coating looks like it has crystallized. Keep in mind that the coating will continue to harden as the pecans cool.
- Turn off the heat and gently place the candied pecans on plate or tray lined with parchment paper. You will want to spread the nuts out, in one layer, with enough space in between the nuts for them to cool and harden.
- Make sure your nuts have completely cooled before storing them in an airtight container at room temperature.
Recipe Video
Notes
- If you would like to halve the recipe, you can easily do so by reducing all the ingredients by half. An eight of a cup is 2 tbsps if you are looking for an easy equivalent.
If you make this recipe please leave a comment down below!! I hope you enjoy!