PECAN PANDA PAWS
SPICED COCKTAIL PECANS
2.5 cups Pecans
1 tbsp Pecan or vegetable oil
5 tbsps Maple syrup
2 tbsps brown sugar
1 tbsp Orange juice
1 tsp chili or chipotle powder
2 tbsps rosemary chopped, divided
2 tsps Kosher salt divided
Preheat the oven to 350 degrees.
Oil a half-sheet pan generously. Combine the pecans with the oil, the maple syrup, brown sugar, orange juice, and chipotle/chili powder. Toss to coat and add a tablespoon of the rosemary and a teaspoon of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 1 more teaspoon of salt and the remaining 1 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in an airtight container. No refrigeration needed. Excellent with cocktails or sprinkled over salads.