Vegan Roasted Sweet + Spicy Rosemary Pecans

Posted by Gabrielle in Christmas, Cooking, Desserts, Snacks, Super Bowl Sunday, Thanksgiving | 0 comments

Hello & Happy Wednesday!!

With fall around the corner I instantly started craving everything from butternut squash, to all things pumpkin and pecans. Yes, I’m that person, always excited about the new concepts. My favorite thing about the shifting of the seasons is the weather, but also the food.

Enjoying the seasonal staples is not only nostalgic, but it solidifies the passing of time, and keeps you present.

If there is one food that resonates with fall besides pumpkin, it’s pecans! They are fab with desserts, but also great with savory concepts. As someone who loves mixed nuts I see how it can make more sense to seek out a store bought option. However, mixed nut recipes are so effortless, affordable, and more importantly, you can control the sugar content.

What’s fab about these nuts, is everything! They are quick, easy, affordable, savory, sweet, have notes of spice, rich flavors of rosemary and garlic, can easily be made in bulk, perf for any season, perf for a snack or to throw on a salad, can be crushed and used to coat a protein, are great for entertaining, and are my new favorite nut recipe!!

If you love homemade mixed nut recipes that don’t disappoint, you have to try these new Vegan Roasted Sweet + Spicy Rosemary Pecans!!

Why this recipe is great:

Quick

Easy

Affordable

Packs flavor

Perf for any season

Perf for entertaining

Sweet, salty, and a lil bit of heat!

Vegan Roasted Sweet + Spicy Rosemary & Garlic Pecans

Author: Eat Drink Shrink
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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Scale

Ingredients

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.