Maple Roasted Pecans
Prep time: 
Cook time: 
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Serves: 120g

Totally delicious just as they are

There are some recipes that are way too easy ... and I love that!  This is certainly one of them, and these little beauties can be used in so many ways.

They take 10 minutes to bake, and will keep for some weeks in the fridge once done.

I use them as garnishes on cakes, drizzled over desserts (imagine a glass layered with lemon curd (see here ), vanilla bean ice-cream (see here ), topped with fresh strawberries mixed with a little maple syrup, and finally the nuts on top!), or sprinkled over salads, and they are good enough to eat just on their own.

The quantity here is enough for sprinkling over 6 desserts (20g per dessert) so if you wish to have more then double the quantity but stick to the same baking time.
  • 120g raw pecans
  • 1 tbls pure maple syrup
  • sprinkling of sea salt flakes
  1. Heat oven to 180 degrees fan forced
  2. Line tray with baking paper (use a dob of oil under baking paper to keep it in place)
  3. Place pecans into small bowl, add maple syrup and stir through
  4. Spread in single layer on baking paper and sprinkle with sea salt flakes (to your taste)
  5. Bake for 5 minutes, stir, and then continue for another 5 minutes
  6. The first time you do this check after 8 minutes in case your oven runs hot ... they are too precious to burn
  7. Allow to cool on baking tray where they will harden
  8. Store in fridge and use as desired
Recipe by The Passionate Pantry at