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Quick and Easy Maple Candied Pecans

These pecans are salty and sweet and scream fall. You probably have everything you need to make these in your pantry right now. Feel free to double this recipe, but be sure to use 2 baking sheets instead of one so you can spread out the nuts.





Quick and Easy Maple Candied Pecans

Recipe by: Willow Bird Baking
Yield: 2 cups of pecans

Ingredients:
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
pinch cayenne pepper
2 cups pecan halves

Directions:
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper sprayed with cooking spray (these things get sticky!) In a large skillet over medium-high heat, sauté the butter, maple syrup, and brown sugar together and bring to a boil before adding the cinnamon, salt, and cayenne pepper and cooking for another 30 seconds. Add the pecans and stir to coat, cooking for another minute or so. Remove from the heat pour the nuts out in a single layer on your prepared baking sheet. Bake for 5-8 minutes until nuts are toasted and fragrant before cooling completely, breaking the nuts apart with a spatula as they cool.







To read about why I love haiku, read haiku, and write your own haiku -- because obviously that relates to candied pecans -- please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
Tags: nuts: pecans
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