Here are the most delectable pecans covered in a sweet cinnamon maple glaze!
They’re perfect for garnishing your salads and desserts with or just eating as a snack. <–Hard to resist!
I left the bowl on the table and before I knew it they were all gone! They’re far too tempting to ignore – once you’ve tasted them you’ll come back for more.
A handful here, a handful there and before you know it you’re left wanting more.
Good thing they’re easy to make!
Butter, maple syrup, cinnamon, vanilla and salt are simmered together stove-top then pecan halves are mixed in and briefly simmered a little longer.
The pecans are spread out on a baking sheet and baked for 6 – 10 minutes until they darken and caramelize. It’s important to keep a close eye on them because it doesn’t take much for them to burn. <–This I know for a fact.
You can also use the same technique on walnuts or almonds. Or a mix.
They’re great for the upcoming holidays! Package them in clear treat bags and tie them up with a pretty ribbon. Tote them along as a hostess gift or pass them around the office. Stuff stockings with them. Serve them at your parties. Garnish your holiday salads with them.
Or just keep them all to yourself.
The best present of all.
- 1 tablespoon butter
- ½ cup maple syrup (use grade B for the most flavor)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse sea or kosher salt
- 2 heaping cups pecan halves
- Preheat the oven to 375 degrees F. and line a large baking sheet with parchment paper.
- In a medium-sized heavy-duty saucepan melt the butter over medium heat.
- Add the maple syrup, vanilla, cinnamon
andsalt. Stirring often, bring to a simmer and cook 3 minutes.
- Add the pecans and stir to coat, cook 3 more minutes, stirring often.
- Dump them out onto the baking sheet and spread them out in a single layer.
- Bake 6 - 10 minutes, watching them closely because they can easily burn.
- Remove to a wire rack and allow them to cool and harden about ½ hour.
- Store tightly covered in a cool, dry place.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved