There’s something, extremely strange and utterly unique about these Maple Sea Salt Pecans.
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! 🙂
- 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
- 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.
- 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.
- 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.
- 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.
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!)