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You definitely want these Maple and Rosemary Brown Butter Pecans in your life...
Why do I say that?
Well, I'm glad you asked. Actually there are LOTS of reasons. Other than the fact that they're sweet, savory and salty all rolled into one, they're irresistibly delicious. And easy; super easy with only one bowl to clean. Oh, and they're wonderful for salads, snacking, gifts and make a fantastic little pre-dinner nibble.
I love that you can make these nuts well in advance and just pop them in the freezer in little storage jars. Pull a container out a few hours before serving and place them in a pretty bowl - guests won't have a clue you weren't roasting nuts just before they arrived.
And if you're thinking brown butter might be a little tricky, nope - not this time! It's done in the microwave in less than 3 minutes. Just add a few other ingredients: maple syrup, Worcestershire sauce, garlic powder, fresh rosemary, kosher salt and of course, the pecans. Give it all a good stir to coat the pecans and they're ready for a slow roast in the oven till they're golden, crisp and full of fabulous flavor.
Are you convinced? I thought so. I could stop here, right? But it's only fair to tell you that there is one negative thing about these Maple and Rosemary Brown Butter Pecans. And let's not tell The Café photographer that I revealed this, okay? Just between you and me?
Ready? Here goes; they're extremely addictive and pretty much impossible to hide. Well, at least at our house. I thought I had quite a good supply of these tucked away in a secret place, but when I went to look... not so much. I guess there was a mouse in the house, once again.
Have any mice at your house? How about nut lovers? Friends and/or family that enjoy healthy, delicious snacks? Surprise them with a batch of these Maple and Rosemary Brown Butter Pecans. Just know, they'll be requested again and again!
- 2 tablespoons butter
- 3 tablespoons pure maple syrup
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 3 cups pecan halves
- 1-2 teaspoons sea salt
- 4 teaspoons fresh rosemary leaves minced, divided
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Preheat oven to 300°F. Line a sheet pan with foil for easy clean up. Lightly grease pan with oil.
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Place butter in a large microwave safe bowl. Cover bowl with a microwave-safe plate that fits over the top of the bowl*. Microwave on high for 2 ½-3 minutes or until butter starts changing color from pale yellow to a light golden brown. 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. Start checking it at 2 ½ minutes and watch carefully. Bowl will be hot, so use oven mitts to remove from microwave. Let the butter cool for about 10 minutes, then remove plate.
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Add maple syrup, Worcestershire sauce and garlic salt and stir. Add the pecans and stir gently to coat, then sprinkle with sea salt and 2 teaspoons of the minced rosemary. Transfer pecans to prepared sheet pan and spread to a single layer.
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Bake 20-30 minutes or until golden brown, stirring every 10 minutes. (Every oven is different so be sure to check after 20 minutes.)I like to use a heat-resistant silicon spatula for this so the foil does rip. Remove from oven and sprinkle with remaining 2 teaspoons of rosemary and a bit more sea salt. Toss and set aside to cool. Stir several times during cooling to keep nuts from sticking together.
* I used plastic wrap to cover the bowl with success but a reader reported that her plastic wrap melted so I amended the recipe to use a plate instead.
Carole Ludwig says
Do you have nutrition facts for this recipe? I need to watch my carbs. Maple and rosemary brown butter pecans
Chris Scheuer says
Hi Carole, just added them!
Kelly says
The recipe doesn't note when you should add the pecans to the seasoning mixture. Do you add the pecans to the bowl with the cooled butter and then add the seasoning mixture to the pecans before baking them? They look great, though! Looking forward to making them.
Chris Scheuer says
Thanks for noticing that, Kelly. I have corrected the recipe to include that info. Just refresh your page and it should be there1
Jacqueline says
These were excellent. Second time I used pecans and walnuts they were great too.
Paula Graff says
These nuts are delicious, Chris! I can see now that they will make a great holiday gift in a jar.
Thannks for sharing.
Chris Scheuer says
You're welcome Paula! They are so addictive and versatile!
Pat McKown says
Thanks, Chris, for another recipe I added to my favorites. These pecans are absolutely delicious. I'm going to substitute raw almonds next, just because the flavor combination is so, so good.
Chris Scheuer says
Thanks Pat! The almonds sound delicious!
Susan says
Pecans are my favorite nut! I really love all nuts but if I could only eat one of them for the rest of my life it would be pecans. What a delicious roasted pecan recipe!
Chris Scheuer says
Thanks Susan! It really is hard to beat pecans!
Meg says
Lovelovelove rosemary and pecans, so I can't wait to make these! One little question...regular or unsalted butter? I am guessing unsalted since there is added salt, but I just wanted to be certain. Many thanks!
Chris Scheuer says
Hi Meg,
I actually used salted butter but unsalted would work fine. Just taste them at the end and see if they need a bit more salt.
Adina says
So I definitely want these in my life, if only pecans wouldn't be sooooooooooooo expensive around here. I normally replace them with walnuts, do you think that they will taste just as good? I am afraid I have never had pecans...
Chris Scheuer says
I think walnuts would work just fine Adina.
The-FoodTrotter says
I love your pecans! They look awesome, perfect - as you propose - with a glass of wine 🙂
Chris Scheuer says
They are so good with anything! And so versatile too!
Maureen | Orgasmic Chef says
I still have that 4 pounds I gained from your last roasted nut recipe. Well earned. 🙂
Chris Scheuer says
Maureen, you crack me up! Those little nuts have a way of sneaking calories into us when we're not looking, don't they?
Vicki Bensinger says
Chris these sound wonderful and a delightful savory snack. I'd probably have to omit the rosemary since it tends make my husband sick, but this is a great recipe. I love your pan - who makes that?
Chris Scheuer says
We're not sure of the origin of the pan Vicki. We found it at our daughter's house when she moved in.
Maryanne says
Some comments on the Maple and Rosemary Brown Butter Pecans recipe I just made..
1..the plastic wrap melted after 2 minutes with high setting
2. cooked pecans for 25 minutes at 300 but this was too long as they have a burnt taste. - size of pecans must be a factor for cooking time.
.
Chris Scheuer says
Thanks Maryanne, I guess there are different types of plastic wrap. I made them several times and didn’t have any problem with that but I’m happy you let me know. I’m going to change that part of the recipe to putting a microwave safe plate over the bowl.
Every oven is different so I’m also going to suggest checking them after 20 minutes. So sorry your pecans tasted burned, I hate wasting good ingredients.
gigi says
I am sure it would be better to do this nice recipe w/o plastic and alum foil! Both are known to be hazardous. Use stainless steel pan for butter melting, and skip alum foil when baking. Messier, more dishes to wash, but way healthier!
Just thinking.
Chris Scheuer says
Thanks for your input Gigi. Yes, there are lots of different ways of doing things. To be honest, I'm pretty lazy so foil and plastic wrap are pretty indispensable in my kitchen but I'm sure there are many who would agree with you. Hope you enjoy the nuts!
Tricia @ Saving room for dessert says
These would be great on just about anything! I love your creative, and beautiful, flavor combinations - would it be okay to say you are the nut queen? Haha - beautiful Chris - sharing!
Chris Scheuer says
I don't see why not Tricia. Most of my family think I'm a little nuts!
Kate says
Love this time of year and making various nut snacks. The maple and rosemary combination would be tasty. Going to make a batch!
Chris Scheuer says
I think you'll love them Kate!
Angie@Angie's Recipes says
The combination of maple and rosemary..is just sensational. These are such a great snack.
Chris Scheuer says
They really are Angie! Thanks for your comment.
Laura (Tutti Dolci) says
These pecans look incredible, Chris! I know I'd eat more than my fair share, especially when flavored with maple and rosemary!
Chris Scheuer says
Sweet and savory is pretty amazing, isn't it Laura?
cheri says
Hi Chris, I bet this rosemary and maple combination is very addicting. Just in time for the holidays too. I have a rather large mouse in my house as well,
Chris Scheuer says
Yes, he's always into the nuts stash. Loves them like crazy!
terri jones says
I'd like to make some small batches to have on hand for holiday hostess gifts. How many pounds pecans will this recipe work for?
Chris Scheuer says
Terri, there's a little less than four cups of pecans in a pound. Hope that helps!
sue|theviewfromgreatisland says
I love all your roasted nut recipes, Chris, and I recently bought a big bag of pecan halves for some kind of nut mix.. The flavors of maple and rosemary together is unexpected and sounds lovely. I have tons of fresh rosemary growing just outside my front door, so I'm all set.
Chris Scheuer says
Thanks Sue! Scott could literally sit down and eat his weight in these, if I let him. He loves any kind of nuts and especially spiced nuts.