Hi everyone! Today I wanted to share a really quick and easy snack that’s kinda salty, kinda sweet and overall really yummy! You can eat these on their own (believe me, once you start you can’t stop!) or you can use them with other foods – just the way you would regular pecans. There’s no wrong option here!
So tell me, are you a pecan lover or hater? I’ve never really liked pecans that much, probably because I didn’t grow up eating them – we ate walnuts instead. But since I left Spain and started trying different kinds of foods I discovered pecans and to be honest I’ve had a bit of a love/hate relationship with them. Pretty similar to walnuts actually.
I think what I don’t like about pecans is their texture – particularly how they leave your mouth feeling after eating them. Is it just me? It’s just this weird dry feeling that I struggle to get on board with. Through time I’ve learned that the only way I actually enjoy eating pecans is by toasting them. It makes them crunchy, much tastier and not feel so “dry”. This recipe takes them to the next level.
First things first:
- Preheat your oven to 170C
- Line a baking tray with parchment paper
- 80g maple syrup
- 15g butter
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 200g pecans
What to do:
- In a (preferably non-stick) frying pan, melt together your maple syrup, butter, salt and cinnamon on a low-medium heat
- When your wet mixture is fully melted and combined, add in your pecans and mix them through until they’re all fully coated
- Spread the mixture evenly onto your parchment paper-lined tray. Try to keep them on a single layer as much as you can!
- Put it in a 170C oven for 10 minutes, take it out and give it a mix
- Pop them back in the oven for another 5min and by now your house should smell heavenly and your pecans should look a deep caramel color. The edges might look a bit dark but don’t worry – it’s all good and delicious
- Leave them to cool for a few minutes and enjoy!
These are such a quick and easy little snack! As they cool down they get really crunchy – it’s basically a really easy and safe way to make caramel. They are great just on their own but they’re also amazing in other foods such as carrot cake or even some salads – they’re super versatile.
Keep them in an airtight container (super important if you don’t want them to get super sticky and lose their crunch!) and they’ll probably last about a week or so (if you can keep yourself from eating them all before then!). If you want to make a big batch of it just double or triple the recipe and they’ll also be good in the fridge for a couple of weeks or even in the freezer for a few months.
I hope you give these a try and let me know if you like them! I hope to see you again soon and as always, thanks for reading me!