Double Maple-Coated Pecans
- 4 cups raw pecan halves
- 1 ⁄4 cup extra-virgin olive oil
- 1 ⁄4 cup pure maple syrup
- 1 ⁄ 2 cup maple sugar (you can also use organic raw cane sugar)
Instructions:
Double Maple-Coated Pecans make a nice after-dinner treat
- Preheat the oven to 350°F.
- Spread the pecans on a large baking sheet and toast for 4 minutes, stirring halfway through the cooking.
- Remove the pecans to a large bowl, add the olive oil, and stir with a wooden spoon until thoroughly coated. Add the maple syrup and stir until thoroughly coated. Then add the maple sugar and stir until thoroughly coated.
- Warm a large cast-iron skillet to medium high. Add the pecans, scraping the bowl to remove everything, and stir constantly with a wooden spoon until pecans are fragrant and most of the liquid has evaporated, about 21⁄2 to 3 minutes.
- Transfer the pecans to parchment paper and quickly spread out, separating them with two forks. Set aside to cool.
- Serve warm.