2 tablespoons butter3 tablespoons Sea Island Maple Praline Syrup or praline syrup such as Blackberry Patch2 teaspoons cinnamon3 cups Schermer Pecans1-2 teaspoons sea salt4 teaspoons fresh rosemary leaves, minced, divided
Preheat oven to 300 °F. In a cast iron skillet, melt butter over low heat. Stir in Maple Praline Syrup, cinnamon and brown sugar. Remove from heat. Add Schermer Pecans (about a cup at a time) and stir. Sprinkle with sea salt and 2 teaspoons of the minced rosemary. Bake 20-30 minutes or until golden brown, stirring every 10 minutes. Remove from oven and add remaining rosemary and salt to taste. For a healthier option, substitute unsweetened apple sauce in place of butter.
Recipe from Monica Lavin of Lavin Label | Follow along @lavinlabel
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.