Maple Candied Pecans
- carriealtimus
- Aug 23, 2024
- 2 min read
Alright, alright if you only make these for the sake of the heavenly scent permeating through your whole house it'll be worth it. There's a bit of a surprise ingredient in there but I promise it's only enough to keep things interesting. I started making these last year to top our favorite Fall Harvest Salad with & haven't looked back since. They're perfect for salads or just snacking (which we've already done plenty of this season)
total prep & cook time: 10 mins
cooling time: 15-20 mins
Ingredients:
1 lb Raw Pecans
8 tbsp butter
4-5 tbsp Maple Sugar
1/2 tsp. cayenne pepper
1 tbsp salt
1/2 tbsp garlic powder (optional-see instructions)
Directions:
Heat your pan over medium heat & melt 8 tbps of butter in a pan. I prefer to use a cast iron skillet for this.
Toss all your pecans into your melted butter & stir until they're well coated. Don't let the butter start browning before putting your pecans in. Throw them in as soon as your butter melts.
Add 4-5 tablespoons of the maple sugar (see note), cayenne pepper & salt. If I'm making these specifically for a salad I like to take it one ingredient further & toss about a 1/2 tbsp. of garlic powder in there too!
Continue stirring pretty frequently until the sugar breaks down & all of the ingredients are incorporated. This part of the process only takes about 4-5 minutes & it's not one I recommend stepping away from the stove for since they'll burn very quickly. If your pan starts to smoke pull them off the heat.
Carefully spread warm pecans out on parchment paper to cool. Feel free to sprinkle a little extra salt over them during this step. They'll be crunchy after about 15 mins and fully cooled after 20 mins!
Notes:
*Maple sugar isn't as sweet as regular brown sugar or coconut sugar. If you're using something other than maple you may not need quite as much!
*Don't fear the cayenne if you're not a spicy food person. The amount used is hardly noticeable but it really does warm these up just the right amount.
Comments