CANDIED PECAN MAPLE Recipe
Inspired by Chris Mills
Level: Simple
Serves: 4 people
Nutrition Per Serving (1 of 4 servings): Calories: 535 | Total Fat: 52g | Saturated Fat: 11g | Carbohydrates: 18g | Dietary Fiber: 6g | Sugars: 11g | Protein: 5g | Cholesterol: 31mg | Sodium: 204mg
Total Time: 20 minutes (Prep: 10 minutes | Cook: 10 minutes)
Ingredients
- 2 ounces thick, robust maple syrup (organic is preferred)
- 1/4 cup butter
- Pinch salt and freshly cracked black pepper
- 1/4 teaspoon cayenne pepper (ground)
- 1/2 lb. pecan halves, already toasted
- Leaves from 2 rosemary sprigs
Instructions
- In a pan, warm up half of the maple syrup over medium heat. Drop in the butter, add a pinch of salt, some black pepper, and cayenne pepper.
- Toss in the pecans and stir for about 3 minutes, allowing the nuts to start sticking together. Pour in the rest of the maple syrup and keep cooking until the mixture starts to turn golden and caramelized.
- Sprinkle rosemary leaves into the mix and stir to coat. Remove from the heat immediately. Spread out to cool on a silpat or nonstick baking mat.
