this recipe was born for me as a culmination of several loves.
1. all things pecan. (showing my true texas stripes.)
2. my compulsion to buy spiced nuts (usually almond) at every city market we visited when we lived in europe years ago.
3. my new beloved sweetener of choice, maple syrup.
lately, i’ve been consuming a lot of pecans. a few hand-fulls as a snack. several pecans serving as small bulldozers for scoops of nutella. and many candied in maple syrup to top trashed up salads full of all that my imagination can imagine.
the recipe redux challenged us this month to incorporate a smoky, spiciness into a dish. with spiced, sweetened pecans on the brain, i knew that some smoked paprika would serve these well.
though they may not be ideal smeared in nutella (though i won’t judge), they’re certainly delicious as an easy snack and topping any type of salad. straight off the plate is how these went… and they didn’t last long at all at my house.
Spiced Maple Pecans
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1/2-1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups whole pecans
- coarse salt to taste
- Heat a large skillet over medium-high heat. Add maple syrup, butter, paprika, and cinnamon; stir until combined. Stir in pecans to cover with maple mixture.
- Cook for 3-5 minutes or until maple mixture is bubbly and sticky. Transfer pecans to parchment to cool, separating them a bit; sprinkle with coarse salt.