Search

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


Ingredients:

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






1 view0 comments

Recent Posts

See All

School Lunch Pizza

Kids used to love lunch lady pizza when it was made with love and care by the good ol lunch lady. "Crust" Ingredients Sauce Ingredients 2 2/3 c. Flour

Homemade Taco Seasoning Blend

I can't count the times I have had a craving for ground beef tacos and was completely out of seasoning. As a matter of fact, I have actually been in other countries with the craving and my old standby

    © 2023 by The Art of Food. Proudly created with Wix.com