Herb Toasted Pecans Candied with Maple Syrup

My-oh-my did I underestimate this simple, thrown together idea! I guess it just seemed too easy to be that good but I stand corrected. Make these. Period. Don’t even think about it just go in the kitchen and whip up a batch! Then try not to eat them all in one sitting. Go on, I double dog dare you!!! I even pretended to save some for later, putting half of the batch in a little ziplock bag. My charade was shattered pretty dang quick when I was busted gobbling down my “saved for later” stash by the handful. Oh well, could be worse for you, right? đŸ˜‰

This version of candied pecans is light and crunchy, unlike it’s thickly sugar-coated cousins. It has a great balance of sweet and savory and the maple syrup lends a richness to the flavor that sugar never could. All the while you can still really taste the nuttiness underneath it all, a perfect balance. A teeny tiny pinch of cayenne or some smoky pepper heat might be a nice addition to this recipe as well.

AND they’re pretty to boot! I got a little carried away because I enjoyed shooting them so much. Look at that gorgeous glisten;) haha!

all rights reserved Crystal Cartier 2012 copyright

all rights reserved Crystal Cartier 2012 copyright

  • 2 cups raw pecans
  • 2 Tablespoons butter (I think it would work with coconut oil too for vegans)
  • large pinch sea salt
  • small pinch pepper
  • 1/4 cup high quality pure maple syrup
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme

~ Preheat oven to 325 degrees.

~Melt butter, add salt, pepper and maple syrup.

~Remove from heat, add pecans and herbs and toss well to coat.

~Spread on parchment lined baking sheet and bake for 12-15 minutes until fragrant, stirring halfway through.

ENJOY!!!

Variation: PICANTE SPICE NUTS

  • 2 cups almonds or walnuts
  • 2 Tablespoons salted butter
  • 1/4 cup good quality maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 heaping teaspoon ground vanilla bean
  • 1/8 teaspoon cayenne
  • few pinches sea salt

~ Preheat oven to 325 degrees.

~Melt butter, add salt, spices and maple syrup.

~Remove from heat, add pecans and toss well to coat.

~Spread on parchment lined baking sheet and bake for 12-15 minutes until fragrant, stirring halfway through.

all rights reserved Crystal Cartier 2012 copyright

all rights reserved Crystal Cartier 2012 copyright

food photographer, food photography, los angeles, crystal cartier

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  1. […] are optional but really quite amazing and super easy. You could also use pecans instead like the toasted maple pecans from last week’s […]

  2. […] cup raw pecans or these maple glazed pecans (leave out the […]



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