Crunchy, rich, and lightly sweet with pumpkin pie spices, toss these maple glazed pecans on a salad, snack on them at cocktail hour, package up a jar as a housewarming or holiday gift or add a few chopped to oatmeal or baby green beans.
1 1/2tablespoonsmaple syrupgrade B is richer
1tablespoonextra virgin olive oil
1teaspoonpumpkin pie spice blendsee post
2pinches of sea salt
1poundraw pecan halves
Pre-heat an oven to 300°F (convection) or 325°F standard oven (will depend on your oven). Over medium low heat in a medium sauté pan or skillet (or microwave), melt butter, maple syrup, olive oil, brown sugar, spice and salt. Melt and stir until smooth. Add pecans and stir to coat evenly.
Spread nuts on rimmed baking sheet lined with baking parchment or foil. Bake until nuts are golden brown and you can smell the spices, about 15 minutes. Do not let them get too dark. Allow nuts to cool. They will crisp upon cooling. Package in an airtight container.
For spices, I use Pumpkin Pie Spice Blend from Savory Spice Shop. It's a heavenly aromatic combination of Saigon cinnamon, Indonesian cinnamon, ginger, nutmeg, mace, allspice and cloves. Create your own blend or buy one.
Recipe from Chef Sally Cameron of AFoodCentricLife.com