Roasted Pecans with Maple and Cinnamon Sugar

Nutty and rich, these roasted pecans are an addictive appetizer or snack. This recipe has two variations - one savoury and one sweet. Both are delicious.

Savoury Maple Rosemary:
2 cups raw pecan halves
1 tsp. extra-virgin olive oil
1½ tsp. pure maple syrup
½ Tbsp. fresh rosemary, chopped
¼ tsp. sea salt

Cinnamon Sugar:
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
½ tsp. sea salt
2 cups raw pecan halves
1 Tbsp. butter, melted

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line 2 baking sheets with parchment paper.

For Savoury Maple Rosemary Pecans:
Toss the pecans with olive oil, maple syrup, rosemary, and salt, and spread evenly on the first baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.

For Cinnamon Sugar Pecans:
In a small bowl, combine the sugar, cinnamon, and salt. Toss the pecans with the melted butter and cinnamon sugar, and spread evenly on the second baking sheet. Roast 8-12 minutes or until the pecans are toasted and fragrant. Season to taste and serve. Store in an airtight container at room temperature for up to 5 days.