Seven Spoons Rosemary and Thyme Candied Pecans

It was perfectly fitting for our Sister Blogger party to borrow a recipe from another blogger. We borrowed this exceptionally tasty recipe from Seven Spoons blog. They served these tasty bits as a starter for their Canadian Thanksgiving. So in expectation for next week’s approaching Turkey Day holiday – here they are!

They would be irresistible as a snack – and they were perfect on our salad. And I won’t lie, we also dipped a an extra bit of bacon into the maple butter mixture – talk about irresistible (a cooks special). I highly recommend making these for your holiday cocktail party or snack before the big meal next week!

PS: What about putting them on pancakes? Or a great treat for your Macy’s Day Parade watching too!?!

Seven Spoons Rosemary and Thyme Candied Pecans


  • 2 tablespoons unsalted butter
  • 1/4 cup maple syrup
  • 2 tablespoons demerara sugar
  • 3/4 teaspoon finely minced fresh thyme
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/4 teaspoon cayenne
  • Scant 1/8 teaspoon ground cinnamon
  • 1 teaspoon coarse salt
  • 1 pound pecan halves
  • Fleur de sel or other sea salt, to finish (optional)

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a small saucepan over medium heat, melt the butter with the maple syrup and Demerara. Once melted, remove from the heat and stir in the herbs, spices and salt. 

Toss the pecans with the butter mixture in a large bowl, making sure to coat well. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden colour, around 15 minutes. Upon removing from the oven, sprinkle lightly with fleur de sel if using and stir again.

Cool completely, then store in an airtight container.

Makes 1 pound.

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