I recently took my grandfather grocery shopping and while we were perusing the aisles and loading up on eggs and his favorite strawberry jam, I came across a bag of glazed pecans. They looked and sounded really good. I must have been hungry, because they wound up in the basket.
On my trip home from his house, I ate the whole bag. Let’s ignore my obvious gluttonous tendencies for a moment and consider those glazed pecans.
I don’t know if it was the crunchiness of the nuts, the sweet glaze that was tacky, but not sticky, or the hint of spice that hit my tongue a few seconds after I swallowed. Maybe it was the combination. I couldn’t get them out of my head.
Obviously, I had to make them — and I was stunned to realize how deceptively simple they were to recreate at home. You would think “glaze” would require a candy thermometer at the least. Nope. This recipe took about 10 minutes. It required longer to cool than to cook. This one’s definitely a keeper!
- 2 cups pecans
- 2 tablespoons honey
- 2 tablespoons maple syrup
- dash of cayenne pepper
- 1/4 teaspoon salt
- Lay a piece of parchment paper on a baking sheet.
- Add all ingredients into a heavy, medium-sized saucepan. Heat over medium high heat, stirring constantly. Mixture will foam initially, then subside and begin to toast. The entire cooking cycle should take between 4-6 minutes. Pecans and glaze should be very fragrant, but not to the point of burning.
- Transfer the glazed nuts to the baking sheet and spread evenly into a single layer. Let cool completely. Nuts can be stored in a airtight container for several days.