I love the candied pecans and almonds you get in the malls around Christmas time. This year I decided I needed to try making my own. This is what I came up with.
- 12oz pecans halves
- 1/2-2/3 cup grade B organic maple syrup
- 1 tsp Chinese 5-spice
- small pinch of salt
The pecans do not have to be brine soaked before roasting as Nourishing Traditions recommends, but they do taste better (a very buttery flavor) and are more easily digested.
Simmer all ingredients together on medium until all the liquid is gone. You will have to turn down the temperature later in the cooking to prevent burning. The syrup should start to crystalize. If it doesn’t add a little more syrup and continue cooking. Lay out on parchment to cool and dry.
These don’t last long. They also put on the pounds…
Mmmm … I have a pound of pecans just waiting for a recipe such as this.
Love your blog! I tried this recipe as soon as you posted it to the NT group and they didn’t stick around long lol. Thank you!
Aggie
I was trying to search around for how to brine pecans. You mention it in this post. Is it easy to do and would you be able to share how it’s done? Thank you!
Basically you just throw some nuts (shelled) into some water with some salt and let them sit at room temperature overnight. Then I put them in my dehydrator on 105F until they are crispy. You can do it in the oven on low as well.
I don’t measure the salt. Just throw in what looks good. Nourishing Traditions has recommended amounts for different types of nuts.
Thanks so much for posting this! I’ve been wanting some NT candied nuts but didn’t know how to do it. So I’m going to give these a try!
I love those maple pecans!
Thank you so much for responding. I had a killer pecan butter in Texas that used brined pecans and I wanted to try it out at home.