Seasoned greetings - Maple spiced pecans
Tuesday, December 14, 2010 at 5:19PM
Nazila Merati in candied nuts, gluten free, holiday, hostess gifts, maple glazed pecans, nuts, recipes

I love pecans in most everything but pie. I know, I know. I am a heathen. Why ruin a good pecan by putting it in a gloopy mixture. I love the texture and the feel of a whole pecan half. TH swears by toasted pecan pieces mixed in with fudge sauce and coffee ice cream. I like them in chocolate chip cookies, but recently, I have been eating them candied - either by the handful or tossed in salads. They make a mighty fine hostess gift and work well with a fruit and cheese plate. They are also great candied, because they call for no unusual ingredients. You can play around with what you have lying around and they will still taste delicious.

The original recipe comes from a book we bought in 1991 and whose cover has faded to a pale pink. I believe the title is "Foods from the Sun" and right now the author escapes me. All I know is that she was an editor at Southern Living and everything I have made from the book is wonderful. I'll edit this when I can get to my copy.

This is the last recipe in the book and honestly, one of the best.

Maple Glazed Pecans - adapted from "Foods of the sun" - date unknown

yields one pound

1 lb pecan halves

1/2 cup maple syrup (I used grade B -dark amber)

1 1/2 T half and half

1 1/2 T Grand Marnier

1/4 t sea salt

1/4 t cayenne pepper (I used piment d'esplette because I had it around)

1/4 t cinnamon

Preheat oven to 350 F. Place pecans in a jelly roll pan and bake for 12 minutes or until the start to look toasted. Remove from oven. In a large skillet combine maple syrup, half and half and grand marnier and bring to a boil. Allow to boil for 2 minutes. Add salt, cayenne pepper, cinnamon and pecans and stir well to coat all pecan pieces.

Cut a piece of parchment paper to fit the size of your jelly roll pan. Pour pecans and syrup onto jelly roll pan and bake for an additional 8-10 minutes. Remove from oven and let cool. You may have to break up the pecan pieces.

Store in an airtight container.


If you make these often, you might find the syrup too goopy, sometimes I drain the syrup before I put the pecans back on the jelly roll pan for the second baking.

If you like more heat or more cinnamon, by all means, up the amounts to 1/2 t.

I like to put them in an acetate bag and give away as hostess gifts. My friend Anne uses jam jars for her candied almonds. They are always appreciated by recipients.

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