These things are addictive. I mean really, before you know it you will be stealing from your grandmother to feed your habit.
Servings: 1 cup
Time: Prep: 5 minutes, Cooking: 10 minutes, Resting: 30 minutes
Hardware: Measuring spoons, a pan, a wooden spoon, parchment paper (or a silicone baking sheet), a baking sheet, an airtight container
Ingredients:
- 3 tablespoons salted butter
- 1 cup pecan halves
- 1 tablespoon maple syrup (real-not artificially flavored)
- 3 tablespoons of brown sugar
- 1 tablespoon granulated sugar
- Cover the baking sheet in the parchment paper or a silicone baking sheet. Set aside.
- Put all the ingredients in the pan and stir. Heat over medium high until every thing melts, stirring often.
- Then turn the pan to medium low and simmer until most of the liquid is absorbed. Stir occasionally. This should take 8-10 minutes.
- Spread the pecans in a single layer on the baking sheet and allow them to cool completely.
- These can be stored in the fridge in an airtight container for a week.
Sprinkle these on salads, over ice cream, stir them into waffles, or eat huge handfuls of them when you think no one is looking.
Use these as a garnish on my Pear and Feta Salad or when you make my Cranberry Bacon Cheese Spread.
Use these as a garnish on my Pear and Feta Salad or when you make my Cranberry Bacon Cheese Spread.
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