Saturday, November 1, 2014

Paleo Maple Sugared Pecans/Walnuts

The Best Ever Sugared Pecans/Walnuts...I promise!

I confess, this is probably one of the most addicting little snacks I've ever made.

It's also quite likely the easiest. It takes about ten minutes and three ingredients(that's including the salt) to make these little pieces of divine yumminess!

All you need is a big cast iron skillet, some pecans/walnuts, some maple syrup and a stove.

My recipe varies a bit from most of the others I've tried from around the web. I actually use a bit more maple syrup, I suppose it just gives them a bit more coating and hey.....that's a good thing, right? I mean, seriously....if a little sugared is good, then more sugared just has to be better!

So, let's get it going, ok? Trust me on this, you're going to be making them a lot this winter. They've become a favorite at gatherings around here.

Maple Sugared Pecans/Walnuts

2 cups Pecans or Walnuts
a dash(or two) of coarse sea salt(you will want to adjust to your own taste with the salt)
1/2 cup Pure Maple Syrup

Optional add in
2-3 drops Cinnamon Bark Essential Oil
If you use Cinnamon EO, add it to your Maple Syrup and mix prior to adding syrup to skillet

  • Use a large cast iron skillet, a 10 inch works best. Place skillet over high heat and let skillet heat up until it's good and hot. Add 2 cups nuts, sprinkle with a dash of sea salt, stir and allow the nuts to heat up in the skillet, stirring occasionally, just a couple of minutes or so.
  • (It is important to remember that I'm using a gas stove. Electric burners tend to hold heat longer, so you may need to reduce your heat after adding the nuts rather than after adding syrup to prevent scorching)

  • Once nuts are heated, with the burner still on high heat,(see above note concerning gas/electric stove difference) carefully add the maple syrup. It will sizzle because the skillet is pretty hot by now and that's a good thing. Stir to mix. (If you're using the Cinnamon EO, you'll need to add it in the maple syrup before you add the syrup to nuts.)

  • Set your timer to five minutes, turn the burner to low and stir often to coat the nuts. 
  • It's important to remember that I use a gas stove and the heat is often hotter than electric. I also have a power burner which is still fairly high on the lowest setting. You'll have to work according to your stove. You want the mixture to keep boiling as you stir.
  • Mine will always sugar somewhere in the last 30 seconds. Again, you'll just need to watch for that point, the five minutes works perfect for me, yours may be a bit different.
  • You'll know when they've sugared and when they do, remove from heat and place in a dish to cool.

    They've sugared!
    That's literally all there is to it. 

    Double batch!

    This jar was full last night!

    Blessings from Patti's Place to your place.

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