double maple-coated pecans

photo taken by the amazingly brilliant sara remington

i've been hella busy finishing my next book, so i have not been able to post much more than recent press and appearances for archival purposes. after getting several emails requesting some treats, i decided to post a new recipe.

Double Maple-Coated Pecans
Yield: 4 cups

Soundtrack: “Hunter” by Björk from Homogenic

Since Paw-Paw, my paternal grandfather, had a gigantic pecan tree in his front yard, those oblong nuts were the cheapest snack for my cousins and me to get our hands on during the fall. I love to eat them plain, but this version, coated with maple syrup and maple sugar, makes a nice after dinner treat to satisfy ones sweet tooth. Since shelled pecans have a shorter shelf life than most nuts, I store them in the freezer.

4 cups pecan halves
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup maple sugar (you can also use organic raw cane sugar)

• Preheat the oven to 350°F.

• Spread the pecans on a large baking sheet and toast for 4 minutes, stirring halfway through the cooking.

• Remove the pecans to a large mixing bowl, combine with the oil, and stir with a wooden spoon until thoroughly coated. Add the maple syrup and stir until thoroughly coated. Then add the maple sugar and stir until thoroughly coated.

• Warm a large heavy cast-iron skillet to medium-high. Add the pecans, scraping the bowl to remove everything, and stir constantly with a wooden spoon until pecans are fragrant and most of the liquid has evaporated, about 2 1/2 to 3 minutes.

• Transfer pecans to parchment paper and quickly spread out, separating them with 2 forks. Set aside to cool.

• Serve warm.