Maple Pepper Pecans Recipes

MAPLE PEPPER PECANS

Steps:

• Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.

MAPLE AND BLACK PEPPER PECANS

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F.
• In a medium bowl, whisk the egg white with 1 tsp. salt until very frothy, about 1 minute. Whisk in the maple syrup, butter, and 2 tsp. pepper; then stir in the pecans with a heatproof spatula.
• Spread the nuts on a rimmed baking sheet and bake, stirring once or twice with the spatula, until they have absorbed all the glaze and are a shade darker, 15 to 20 minutes. Transfer to a rack and let cool for about 5 minutes. Stir with the spatula and continue to cool until crisp, about 5 minutes more.

SPICED MAPLE-GLAZED PECANS

Steps:

• Preheat oven to 375 degrees. Place all ingredients in a large bowl and toss to combine. Spread nut mixture in a single layer on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring frequently, until browned, 12 to 15 minutes; let cool. Pecans can be stored at room temperature in an airtight container up one week.

MAPLE-PECAN SCONES

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

MAPLE-MOLASSES PECANS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray or line with a nonstick baking mat; set aside.
• In a large bowl, mix together honey, syrup, molasses, vanilla, and salt. Add pecans and toss to combine. Spread pecans in a single, even layer on prepared baking sheet. Transfer to oven and bake for 15 minutes, stirring halfway through cooking.
• Remove pecans from oven and transfer to a large bowl; stir in melted butter. Spread pecans on a baking sheet lined with parchment paper; let cool completely.

GINGER-MAPLE ROASTED PECANS

Steps:

• Preheat oven to 325°. Grease a foil-lined 15x10x1-in. baking pan. In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer 2-3 minutes or until syrupy, stirring occasionally. Strain and discard ginger slices., Place pecans in a large bowl; drizzle with syrup mixture and toss to coat. Transfer to prepared pan. Roast 20-25 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack. Store in an airtight container.