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3 from 2 votes
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
Prep Time
2 hrs 59 mins
Cook Time
2 hrs 59 mins
 
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!
Course: Snack, Topping
Author: Chris Scheuer adapted from Food and Wine
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.
Recipe 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!)