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? 😉

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!

Herb Toasted Pecans Candied with Maple Syrup

 

Print

These candied, herby pecans are dangerous. I mean truly dangerous. Give them a shot and see if you can stop yourself from eating the whole batch!

Author: Crystal Cartier

Recipe type: Snacks, Dessert

Cuisine: Gluten-Free, Vegan

Ingredients

• 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
• ¼ cup high quality pure maple syrup
• 6 sprigs fresh rosemary
• 6 sprigs fresh thyme

Variation: PICANTE SPICE NUTS

• 2 cups almonds or walnuts
• 2 Tablespoons salted butter
• ¼ cup good quality maple syrup
• 1½ teaspoons pumpkin pie spice
• ½ heaping teaspoon ground vanilla bean
• ⅛ teaspoon cayenne
• few pinches sea salt

Instructions

1. Preheat oven to 325 degrees.
2. Melt butter, add salt, pepper and maple syrup.
3. Remove from heat, add pecans and herbs and toss well to coat.
4. Spread on parchment lined baking sheet and bake for 12-15 minutes until fragrant, stirring halfway through.

Variation: PICANTE SPICE NUTS

1. Preheat oven to 325 degrees.
2. Melt butter, add salt, spices and maple syrup.
3. Remove from heat, add pecans and toss well to coat.
4. Spread on parchment lined baking sheet and bake for 12-15 minutes until fragrant, stirring halfway through.

3.5.3229

food photographer, food photography, los angeles, crystal cartier