Maple Whiskey Candied Pecans
by Michelle Gerrard | Guest Contributor
The Goods //
- 2 cups raw pecan halves
- 1/2 cup Whiskey Barrel-Aged Maple Syrup from Maple Valley Cooperative
- 1 tablespoon bourbon
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground cayenne
- 1/8 teaspoon nutmeg
- 1 teaspoon tangerine/orange zest
Get Cooking //
Combine all ingredients in a sauté pan, toss with a wooden spoon until the pecans are evenly coated and the spices have mostly dissolved into the maple syrup.
Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally. Your aim is sweet, gentle bubbles, not a rolling boil.
Reduce heat to medium-low to maintain a consistent simmer. Continue simmering the mixture for about 10-15 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized.
Once you notice that the maple syrup has just begun to crystalize, go ahead and cook the pecans for 1 more minute. Stir often, every 20 seconds or so. Immediately pour the candied pecans out onto a parchment lined cookie sheet. Spread evenly on the cookie sheet, breaking them apart if you are not aiming for chunks of these nutty blissful bites… although they are good like that in the granola.
Serve immediately or store in an airtight container, I love filling a mason jar full of them!