Sweet and spicy toasted pecans

Stovetop method quick and easy for candied nuts!

These nuts are terrific scattered on salads, as an accessory on a cheese or charcuterie board, or served as a snack with cocktails. I prefer to make these in small batches for maximum freshness, but you can easily double the recipe if you have a skillet large enough to hold the pecans in a single layer. I like to use a small silicone spatula to stir the nuts as they cook, so I can lift them out of the maple syrup and turn them over with ease. This same method can be used very successfully with other raw nuts including peanuts, walnuts and more.

Ingredients

• 1 cup (112 g) raw pecan halves or other raw nuts
• 2 tablespoons (30 mL) pure maple syrup
• 1/2 teaspoon (2.5 mL) vanilla extract
• 1/8 teaspoon each ground cinnamon and sea salt
• Few pinches cayenne pepper (or more, to taste)

Method

• Line a small baking tray with parchment paper and set aside.
• In a skillet large enough to hold the pecans in a single layer, dry toast the pecans over medium heat until fragrant – about 1 minute – then transfer to a clean bowl.
• Wipe out the skillet with a dry cloth then heat the maple syrup and vanilla over medium heat for 1 minute.
• Add the nuts and stir to coat them with the syrup. Sprinkle the cinnamon, salt and cayenne evenly over top and stir again.
• Cook, stirring often, until maple syrup comes to a boil, then stir constantly for about 4-5 minutes until the liquid in the skillet has evaporated.
• Remove from stove and pour coated pecans evenly onto the parchment paper to cool.
• Once nuts have cooled, break apart any clumps with your hands. Transfer nuts to an airtight container and store for up to 2 weeks.

Makes 1 cup (112 g) candied nuts.