Feed Yourself

Cook. Something. Delicious.

Rosemary Maple Roasted Pecans


A few days ago, I was standing on a Canadian iceberg. The fact that it was small and washed ashore on a beach is irrelevant. Because really, how many New Yorkers get to say that they STOOD ON AN ICEBERG?!

I just came back from a road trip through northeastern Canada. It was amazing. This was pretty much the daily scene:


As a point of comparison, today’s scene involved a dead water bug, a crowded subway, and a few Excel workbooks with some fancy formulas.

Coming back from vacation really is the worst.

Here are two surefire ways to get over post-vacation malaise:

  1. Keep your trip alive for at least a few extra days. Look through your pictures. Unwrap your souvenirs. Cook some of the things you ate along the way. 
  2. Start planning your next trip immediately.

In the spirit of #1, I’m roasting pecans with maple syrup and rosemary. I saw it on a menu somewhere and have not been able to get it off my brain since. Besides, you can’t get much more Canadian than maple syrup.

Serve with some bread and cheese, and maybe a glass or two of wine, and you’ve got the perfect meal to ease you back to reality.


Ingredients (makes about 2 servings):

  • 2 tablespoons of maple syrup
  • 1/2 to 3/4 cups of pecans
  • 1 teaspoon of rosemary
  • 1 teaspoon of salt

Roast the pecans:

Preheat the oven to 400 degrees.

In a small pan, cook the maple syrup, rosemary and salt over low-medium heat. When the syrup just begins to boil, add the pecans and stir to coat the pecans in the syrup. Cook for a few more minutes, making sure not to let the maple syrup burn. 


If you are using an oven-safe pan, put the pan in the oven. Otherwise, transfer the nuts to a cookie sheet or baking ban. Cook the nuts at 400 degrees for ten to fifteen minutes. 

Remove the pan from the oven and put the nuts on parchment or wax paper. Let cool for about fifteen minutes before eating.