Once a year I make candied pecans and walnuts using maple syrup – Christmas, and every year I have trouble keeping them until the actual day! Along with chilli cashews, they are my favourite nibble of all time.
This year I have made ordinary candied pecans, salty candied pecans and candied walnuts.
2 cups raw pecans
1/3 cup pure maple syrup
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ to ½ teaspoon ground ginger (to taste)
Pinch of sea salt or Himalayan salt
Roast the pecans on a baking sheet in 180° oven for 8 to 10 minutes until slightly crispy and fragrant.
Meanwhile, in a large saucepan heat the maple syrup and spices over a medium heat for about 5 minutes until warm and slightly bubbling and thickening.
Add the warm roasted pecans and stir through for about 3 to 4 minutes over a medium heat until the nuts caramelize and the mixture reduces and is completely absorbed.
Pile the nuts on a baking tray lined with parchment paper and spread out using forks.
Allow to cool and harden.
Store in an airtight container until required.
The quantity in this recipe makes one of the lined baking sheets which fills one of the clip-top jars. To make salty candied pecans, omit the spices except the salt. Sprinkle the parchment with coarse sea salt before piling on the pecans and when spread out, quickly sprinkle with a little more salt before allowing to cool.