Spicy Candied Pecans or Mixed Nuts with Maple and Rosemary
These were one of the most requested items on the appetizer menu when I was the Chef of Lucia’s in Minneapolis, but don’t be scared-they’re very easy to make. I’ve adapted the recipe to use maple, but I make it with brown sugar too. They’re spicy, so if you’re on the fence about heat cut the cayenne in half. Makes enough to feed 12 people as a snack.
16ozwhole pecan halves, raw (roughly 4 cups)or a blend of equal parts almonds, cashews, walnuts and pecans or hazelnuts
½teaspooncayenne pepper
½tablespoonkosher salt
¼cupmaple syrup or 4 tablespoons brown sugar and 1 tablespoon water
1Tablespoonchopped rosemary
2tablespoonsunsalted butter
Instructions
Preheat the oven to 300 F. Spread the nuts out on a sheet tray and toast for 10 minutes.
Meanwhile, simmer the remaining ingredients in a small saucepan on medium heat, whisking together until the maple and butter are melted and amalgamous, Simmer gently for 3-4 minutes.
The syrup should be slightly thickened. If you scale the recipe, you have to account for excess water from additional maple syrup by cooking it longer.
Remove the very hot nuts from the oven. Carefully and thoroughly toss the nuts with the syrup mixture. Spread the nuts on a baking sheet lined with parchment in a single layer.
Return the nuts to the oven and cook 15-20 minutes more, stirring once or twice to ensure even cooking, until the nuts are nicely toasted and smell wonderful.
Cool the nuts, then keep at room temperature in a sealed container-a glass jar looks nice.