Ingredients
Scale
- 2 ½ Cups pecans
- 2 tbsp vegan Butter
- 2 tbsp Fresh Rosemary – finely chopped
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- ¼ tsp Cayenne Pepper
- 2 tsp garlic powder
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper for easy clean up.
- In a medium sized sauté pan, over medium low heat, melt the vegan butter.
- Stir in the rosemary and cook until fragrant, about 1 minute.
- Remove from heat and stir in the maple syrup, coconut sugar garlic powder, cayenne, salt, and pecans. Combine. Set aside. If you don’t have coconut sugar simply do 2tbsp of maple syrup and vice versa)
- Transfer the seasoned nuts to the prepared baking sheet in a single layer.
- Bake until nuts are toasted and light golden in color, about 10 minutes, tossing once half way through baking.
- Allow the nuts to cool on the pan for 3-5 minutes.
- Transfer to a serving bowl or a container with a tight fitting lid.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4