Place the pecans on a non-stick cookie sheet and bake at 350 degrees for 8-10 minutes or until fragrant and lightly toasted. Remove the pecans from the oven and set aside. In a medium saucepan, place the maple syrup, bring it to a boil, and continue to boil the syrup for 1 additional minute. Add the toasted pecans, stir well to thoroughly coat the pecans with the syrup, and continue to cook the mixture an additional 1-2 minute while stirring constantly. Transfer the pecans back to the non-stick cookie sheet, spread them out to a single layer, and set aside to cool completely. Store in an airtight container for up to 1 month. Use as a garnish for cakes, pies, or other desserts, add them to salads or side sides, or enjoy as a snack.
Yield: 2 Cups
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