Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy.
Crunchy munchies
Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.
Maple Pecans
Ingredients
- 2 cups (500 mL) raw pecan halves
- 3 Tbsp (45 mL) maple syrup
- 1 tsp (5 mL) finely ground fresh black pepper
Nutrition
Per serving:
- calories115
- protein1 g
- fat9 g
- sat. fat1 g
- total carbohydrates 7 g
- sugars5 g
- fibre1 g
- sodium1 mg
Directions
01
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper.
02
In small bowl, toss pecans with maple syrup and black pepper to coat. Spread pecans on prepared baking sheet and bake in centre of oven for 10 to 12 minutes, without stirring, until toasted. Remove and cool on baking sheet on a rack. As maple syrup cools, it will caramelize and harden onto the pecans.
03
The pecans can be stored in an airtight container in your refrigerator or freezer for up to 1 month.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
