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Candied Maple Pecans

kept byPAK
recipe byfoodiewithfamily.com
Notes: 

Whole pecans candied with real maple syrup, fragrant cinnamon, and just the barest hint of spice and salt. Great for snacking, salads, and top of yogurt, ice cream, or oatmeal.
Coursecondiment, Side Dish, Snack
CuisineAmerican
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings20

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Ingredients: 

5 cups shelled pecans
1 egg white
1/3 cup maple syrup
1/3 cup maple sugar turbinado sugar, or granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper


  • Preheat oven to 250°F. Line a rimmed baking sheet with a silpat or parchment (lightly spray the parchment with non-stick cooking spray.)
  • In a small bowl, mix the sugar, cinnamon, salt, and cayenne pepper together with a fork until it is evenly mixed.
  • In a large mixing bowl, whisk the egg whites until very frothy. Whisk in the maple syrup until it is evenly mixed. Toss in the pecans until they are completely coated with the egg/maple syrup mixture. Sprinkle the cinnamon sugar over the top and toss again to coat evenly. Spread the nuts in a single layer on the silpat or sprayed parchment lined sheet.
  • Bake the nuts for 45 minutes to 1 hour, stirring every 15 minutes, until the nuts are dry to the touch. Let them cool to room temperature, stirring occasionally to break them up. When they are completely cooled, transfer them to airtight containers -like mason jars- and store at room temperature for up to a month.
  • Serve as a stand-alone snack, or with dried fruit or as a garnish on salads. These are also excellent over ice cream or yogurt.

 

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