Maple Sea Salt Pecans

 Maple Sea Salt Pecans are perfect for dessert topping, salad topping, or just plain popping in your mouth any old time! Watch out, they disappear fast!

There’s something……… how should I say it………… extremely strange, excessively unusual, utterly unique, well just downright extraordinarily uncanny about these delicious Maple Sea Salt Pecans.

Maple Sea Salt Pecans are perfect for dessert topping, salad topping, or just plain popping in your mouth any old time! Watch out, they disappear fast!

THEY TALK!!

You probably don’t believe me, but just try making a batch and then stashing them away for a rainy day or for gift-giving or to use on a wonderful Asian Pear Salad with Maple Vinaigrette (tomorrow’s recipe)! Yes, just try it!  You’ll see; there’s a good chance you’ll find out what I’m talking about. They beckon your name, quite seductively, low and alluring, and before you know it, the nut bag becomes a crumb bag! I guess this might be where the word addicting comes from! But really, you have to give them a try to experience this amazing (delicious) phenomenon! 🙂

 Maple Sea Salt Pecans are perfect for dessert topping, salad topping, or just plain popping in your mouth any old time! Watch out, they disappear fast!
Maple Sea Salt Pecans
 
Maple Sea Salt Pecans are perfect for dessert topping, salad topping, or just plain popping in your mouth any old time! Watch out, they disappear fast!
Author:
Recipe type: Snack, Topping
Ingredients
  • 2 cups pecans
  • ¼ cup pure maple syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly ground black pepper
  • 1 large egg white, at room temperature
  • ½ teaspoon sea salt
Instructions
  1. Preheat the oven to 350°. Spread the pecans on a large rimmed baking sheet and toast until they are fragrant, about 10 minutes. Let the pecans cool.
  2. Lower the oven temperature to 250°. Line a baking sheet with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter and cinnamon and pepper.
  3. In a medium bowl, whisk the egg white until frothy. Add half of the beaten egg white to the pecans (discard the other half - or double the recipe and use it all - I just couldn't afford 4 cups of pecans - yikes! they're crazy expensive right now!) and toss well. Spread the pecans on the lined baking sheet in a single layer. Bake for 40 minutes, until the nuts are golden brown.
  4. Immediately sprinkle with the sea salt and loosen the pecans from the paper with a spatula. Let cool completely on the baking sheets before serving.
Notes
MAKE AHEAD: the nuts can be stored in an airtight container for up to 1 week (who are we kidding? - they will NEVER last that long!)


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