This week, instead of an issue I’m pondering or bits of philosophical wisdom I’ve collected, I’m sharing the recipe for my household’s favorite new treat: Maple Cinnamon Pecans. Only slightly sweet, they are delicious, healthy, and very quick and easy to make. I bake off a batch at least every other week—my husband and I never want to be without them!

Besides being a perfectly portable and satisfying snack, they are delicious on salads (they pair beautifully with greens, goat cheese, apples and/or pears, and bacon), and add wonderful flavor and crunch to desserts (they are amazing on coconut or vanilla ice cream sprinkled with toasted shredded coconut). Even though I haven’t written out a recipe since my last cookbook was published in 2014, I realized this one was worth perfecting instead of winging it every time. Feel free to adjust the quantity of cayenne depending on how much heat you prefer.

I’m sharing the recipe right before the holidays because these nuts make lovely hostess gifts when packed in pretty jars, and they are a great item to put out in pretty bowls for your guests to nibble on. They are also a perfect snack when traveling. I hope you enjoy these treats as much as we do!

Myra

Maple Cinnamon Pecans

Ingredients:

4 cups raw pecan halves

¼ cup maple syrup

2 Tablespoons mild olive oil, or sunflower or canola oil

1 teaspoon cinnamon

Pinch cayenne pepper

Pinch sea salt

Cooking directions:

Position a rack in the middle of the oven and preheat to 275 degrees.
Spread the pecans on a baking sheet (approximately 12” X 17”). Drizzle the syrup and oil over the nuts, and then sprinkle them evenly with the cinnamon, cayenne and salt. Toss thoroughly with your hands, and then spread out the nuts so they cover the pan evenly.
Bake the pecans on the center rack for 15 minutes, then turn the oven temperature down to 250 degrees. Remove the nuts, stir them, spread them out evenly, and then bake for another ten minutes. Remove the nuts again, stir them, spread them out evenly, and then bake for five more minutes, keeping a close on them because they can burn very quickly at this stage.
Remove the nuts and let them cool in the baking sheet on a cooling rack, stirring occasionally. They will continue to crisp until they are at room temperature. When they have cooled completely, store them in an airtight container. They will stay very fresh for at least two weeks, and they freeze well too!