Rosemary and Thyme Candied Pecans

This house is feeling rather jolly today. With Thanksgiving on the horizon and all the family and traditions in my sight I can't help but be grateful for this wonderful life I've been blessed with. I'm celebrating the “jollyness” by making these scrumptious Rosemary and Thyme Candied Pecans for Thanksgiving. My mother is my idol in the kitchen. She makes a version of these delicious nuts every holiday we get together. I finally decided to try my hand at them today and let me tell you, they are the easiest thing to make EVER. Why didn't I attempt these before? Now you must RUN to the nearest grocery store and pick up some pecans to try them for yourself. They are oh-so-simple and quick!


From my mother's recipe book,

What You'll Need:
2 tablespoons unsalted butter
1/4 maple syrup
2 tablespoons demerara sugar (I used light brown sugar as a substitute)
3/4 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
Scant 1/8 teaspoon ground cinnamon
1 teaspoon coarse salt
1 pound pecan halves
Fleur de sel or other sea salt, to finish (optional)

What You Do:
Preheat oven to 375 degrees. Line a standard half sheet pan with parchment paper.

Mince fresh herbs. Set aside.

In a small saucepan, melt the butter with the maple syrup and sugar over medium heat. Once melted, remove from heat and stir in the herbs, spices and salt.

Toss the pecans with the butter mixture in a large bowl, making sure to coat well. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Upon removing from the oven sprinkle lightly with fleur de sel and stir again.

Cool completely and store in an airtight container.

Then, bask in the heavenly aroma of fresh herbs in a sweet, buttery syrup while enjoying a festive snack of candied pecans!

Happy Thanksgiving!

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