Easy Enough to Make – Easier to Eat!
- ¼ cup real maple syrup
- 1 tablespoon butter melted
- 1 tsp celtic sea salt
- 2 teaspoons real vanilla
- 1/2 teaspoon ground cinnamon or
- Scant ¼ teaspoon cayenne pepper (optional, for some heat)
- 3 cups raw pecan halves
Preheat the oven to 325 degrees . Line a large rimmed baking sheet with parchment paper.
Combine the maple syrup, melted butter, salt, vanilla, cinnamon, and cayenne (if you using) and whisk until blended.
Add the pecans and stir to coat.
Spread out in a single layer on prepared baking sheet. (the maple syrup will pool on the bottom of the pan, but that’s okay).
Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes.
Be careful they do not burn!
The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
Remove from the oven and stir the pecans one more time, spreading them into an even layer across the pan.
Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps. Let the pecans cool completely.
Candied pecans will keep for up to 2 months in a sealed bag at room temperature (?)