Prep time: 10 minutes
Cook time: 35 minutes
Yields 4 cups
1 T. fresh rosemary leaves, finely chopped
2 t. ground cinnamon
1 t. ground cardamom
¾ t. allspice
½ t. ground cloves
¼ t. ground cayenne
½ t. fine sea salt
¼ t. black pepper
¼ c. coconut oil
½ c. real maple syrup
4 c. whole pecans
¼ c. raw cane or other large grain sugar, for dusting
- Place the top oven rack in the center position and preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.
- Add coconut oil to a small skillet set over medium heat. When melted, add the maple syrup and stir to combine. Heat for 1 minute or until heated through. Remove from heat and set aside.
- Place pecans in a large bowl and pour the warm maple syrup mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.
- Transfer the coated pecans to the prepared baking sheet and spread them into a thin, single layer without overcrowding. Place the baking sheet in the preheated oven and bake for 30 minutes, giving the pecans a good stir after 15 minutes.
- Remove from oven and cool for 5-10 minutes. Sprinkle half the coarse sugar on top and stir to combine. Repeat with the remaining sugar and cool completely. Serve immediately or store in an airtight container for 2-3 weeks. Enjoy!
They are naturally low in carbs and gluten, but they can also be made dairy-free and vegan. Please contact Functional Medicine Los Angeles today for more healthy recipe ideas!