With a magical combination of maple syrup, brown butter and rosemary, these are addictively delicious - be sure to make plenty!
- 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
Preheat oven to 300°F. Line a sheet pan with foil for easy clean up. Lightly grease pan with oil.
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 1/2-3 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 1/2 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.
Add maple syrup, Worcestershire sauce and garlic salt.. 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.
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.