2013-11-21 / From The Garden

Candied Pecans

Makes 16 servings

Preheat oven to 350 degrees
2 tbsp. salted butter
2 tbsp. dark brown sugar
2 tbsp. maple syrup
2 cups pecan halves (8 oz.)
Line a cookie sheet with baking parchment paper. Place the
butter, sugar and maple syrup in
a skillet over medium heat; stir
the mixture until it bubbles or
until all of the ingredients have
mixed well. The mixture should
be shiny. Add the pecans and
continue to cook for two to three
minutes. Make sure all of the pecans

are thoroughly coated. Turn the mixture out onto the parchment paper and spread the candied pecans with a spatula. Make sure there is only one layer of pecans. Place the cookie sheet with the pecan mixture into the oven and bake for 6-8 minutes or until golden brown. Cool the pecans on a baking rack. Either bag them in plastic bags, or keep them in a tightly closed jar. They will store well for about a month. Do not put the jar in the refrigerator, the nuts must stay dry.

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