2 tablespoons butter
3 tablespoons Sea Island Maple Praline Syrup or praline syrup such as Blackberry Patch
2 teaspoons cinnamon
3 cups Schermer Pecans
1-2 teaspoons sea salt
4 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