Description
Pecan halves coated with pure maple syrup, a little butter, cinnamon and salt, roasted on parchment and cooled separately.
Ingredients
Scale
- 3 cups Raw pecan halves
- 1/3 cup Pure maple syrup
- 1 tablespoon Unsalted butter, melted
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Fine salt
Instructions
- Heat oven to 325°F. Line a large rimmed baking sheet with parchment. In a large bowl, whisk ⅓ cup pure maple syrup, 1 tbsp melted unsalted butter, ½ tsp cinnamon and ¼ tsp fine salt.
- Add 3 cups raw pecan halves and toss thoroughly until all are coated. Spread in one uncrowded layer on the prepared sheet, pouring over any remaining glaze.
- Roast about 20 to 25 minutes, stirring and spreading the nuts again halfway through. Watch the last several minutes for a fragrant toasted aroma and glaze that clings rather than pools; stop if the syrup begins to darken rapidly.
- Spread the hot pecans apart on the parchment and cool approximately 30 minutes until the coating firms. Break apart clusters gently. Measure the cooled yield and check whether the coating remains tacky in the kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: 10-minute preparation, up to 25-minute roast, 30-minute cooling. Actual coating and oven behavior may change bake and cooling time.
- Prep Time: 10 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: Approximately ¼ cup from a three-cup starting batch; final coated volume and count pending