Today I’m finally able to start my holiday baking. We’ll see how everything turns out-I pulled a muscle in my neck, and am on a nice strong muscle relaxant. I will have to be careful to not fall asleep while cookies are in the oven.
I started out the baking with something simple-Maple-Glazed Pecans. These were very quick to make, and taste wonderful. I make a lot of candied nuts to put on salads, and I think these are my new favorites.
The recipe is from Tartine by Elisabeth M. Prueitt and Chad Robertson. I’ve had this book for a while, but have never made anything from it. If you like pastries, check out this book. I can’t wait to make more from it. The only change I made is to use more salt, which I used Fleur de Sol.
Maple-Glazed Pecans Yield: 2 cups
Adapted from Tartine
2 tablespoons maple syrup
2 tablespoons light corn syrup
2 tablespoons sugar
1/4 teaspoon sea salt (I used the flaky Fleur de Sol)
2 cups Pecan halves
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick mat.
In a mixing bowl, combine the maple syrup, corn syrup, sugar, and salt and mix well. Add the pecans and toss to coat evenly with the syrup mixture. Turn the contents of the bowl onto the prepared baking sheet and spread evenly.
Toast the nuts, stirring every few minutes with a wooden spoon or heatproof rubber spatula, once the mixture begins to bubble, about 4-6 minutes. The nuts are done when they are golden brown and the syrup is thicker and bubbling slowly. Remove from the oven and let cool completely on the pan. The coating on the nuts should be crisp when the nuts are cool. If it isn’t, you can put the pan of nuts back into the over for another couple of minutes.
Separated the cooled nuts. They will keep in an airtight container in a cool, dry place for up to 2 weeks or for a month in the refrigerator.