Recipe courtesy of Chris Mills


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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2 ounces maple syrup, preferably organic and thick, with a strong flavor

1/4 cup butter

Salt and freshly ground black pepper

1/4 teaspoon ground cayenne pepper

1/2 pound pecan halves, toasted

2 rosemary branches, leaves removed


  1. In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet.