After visiting the Vanillerie in Hawaii, I started putting vanilla in everything. This humble pod harvested from orchids has a remarkable ability to enhance not only sweet dishes but savory ones as well.
So why not add vanilla extract to roasted nuts? The result is magical, creating a flavor combination that harmonizes beautifully with the olive oil and rosemary.
I like to serve these pecans as an addition to a charcuterie board or simply as a stand-alone snack in a decorative bowl at a party. They are also delicious tossed into salads with apples, sweet potatoes, or squash.
These pecans make a lovely homemade gift as well. Dress them up in a cellophane bag tied with a decorative bow or package them in a mason jar with a handwritten label for a thoughtful holiday treat.
Rosemary Roasted Pecans
Description
Sweet, savory, and wonderfully aromatic, these rosemary roasted pecans are coated with maple syrup, vanilla, and olive oil before being roasted to perfection. They’re equally at home on a charcuterie board, tossed into a salad, or packaged as a thoughtful homemade gift.
Ingredients
- 1 1/2 cups pecans
- 1 1/2 Tbs maple syrup
- 1 Tbs fresh rosemary, chopped
- 1 Tbs olive oil
- 2 tsp vanilla extract
- 1/4 tsp pepper
- Salt to taste
Instructions
- Preheat oven to 375°F.
- Line a baking sheet or lasagna pan with parchment paper or use a Silpat.
- Mix all ingredients together and bake for 10–12 minutes.
