Homemade Maple Candied Pecans
- Yield 2
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Homemade Maple Candied Pecans is a dessert recipe on Avoteb. The yield on the card is 2. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 2 cups raw pecan halves
- 1/2 cup real maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground cayenne
Method
Mix all ingredients in a sauté pan, and toss with a spoon or spatula until the pecans are evenly coated and the spices have mostly dissolved into the maple syrup.
Leave the mixture on a medium burner until the maple syrup comes to a low let it bubble gently, stirring occasionally. (the cook're looking for small, gentle bubbles here -- not a vigorous boil.)
Lower heat to medium-low (or whatever temperature works on your stovetop to maintain a low let it bubble gently). Continue simmering the mixture for about 20-25 minutes -- stirring often -- until the liquid in the maple syrup has evaporated and its sugars have crystalized. The maple syrup will go through the following stages: (1) Thin and liquidy: It will let it bubble gently and bubble easily, and the pecans will be lightly coated. Whisk every 1-2 minutes or so. (2) Thick and syrupy: The bubbles will start to get thicker
Immediately pour the candied pecans out onto a flat surface (like a cookie sheet) covered with parchment paper. Take your spatula to break apart the clumps and spread the pecans out in an even layer. (You can also do this with your fingers, once the pecans have cooled a bit). Then let them cool completely until they reach room temperature.
Plate while it is hot and enjoy! Or, feel free to store the candied pecans in an airtight container for up to 2 weeks.
