The preparation method for these pecans includes soaking them in a brine flavored with maple syrup, bourbon, and fresh rosemary. The resulting nuts are incredibly crunchy and infused with a woodsy, herbaceous flavor.
Adapted from Tuesday Recipe
- 3 tablespoons bourbon
- 1/4 cup maple syrup
- 2 tablespoons kosher salt
- 2 medium springs fresh rosemary
- 3 heaping cups raw, unsalted pecans
Preheat oven to 325ºF. Line baking sheet with parchment paper. Combine bourbon, maple syrup, salt, and 2/3 cup water in medium saucepan. Bring to a boil, stirring until salt is dissolved. Drop in rosemary sprigs and remove saucepan from heat. Allow mixture to cool from hot to warm, about 5 minutes.
Remove rosemary sprigs from saucepan and discard. Stir in pecans. Soak pecans, stirring occasionally, for 15 minutes. Drain pecans through fine mesh sieve. Spread in single layer on baking sheet and bake until dry, toasty, and fragrant, about 12 to 15 minutes.