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Spiced and Candied Maple Pecans

Great in salads, on cheese boards, as a small snack you can enjoy these Pecans anytime. After you prepare them they can last in the refrigerator for about a week.


Prep Time: 25 minutes Makes about 4 cups

Cook Tine: 8-10 minutes


4 cups pecan halves

1/4 cup light or dark corn syrup

1/4 cup light amber maple syrup

4 tbsp. sugar

2 tsp. cumin

2 tsp. paprika (sweet)

2 tsp. chile powder

1 tsp. nutmeg

pinch of cayenne or a little more...

Preheat the oven to 350 degrees

Spread the pecans onto a baking sheet and bake until lightly toasted

In a mixing bowl combine the corn syrup and the maple syrup, pour in the lightly toasted nut sand stir together to incorporate

Pour the nuts back onto the baking sheet and place back in the oven, stirring occasionally for another 10 -12 minutes or so

In a small bowl mix together the sugar, cumin, paprika. chile powder, and nutmeg

Remove the nuts from the oven and place them back into the bowl you used for the corn syrup and maple syrup and slowly mix in the sugar, cumin, paprika, chile powder and nutmeg. Coating the pecans with the sugar and spices

Spread the pecans out onto wax paper or a clean baking sheet to cool

If you are storing them use an airtight container so they don't become stale

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