Allow me to remind you that ALL nuts must be roasted for a few minutes before using in, on or with anything to dramatically improve their flavour and texture. Welcome to the festive more-ish edition of nut nirvana.
I originally came up with this recipe because I was desperate to emulate the magical flavour in the Pump Street Maple Pecan Bar. My intention was to then use them in basically baked chocolate anything (cookies, brownies, ice cream, you name it). But they turned out to be so fabulous that I use the in salads and slaws, as a garnish, on a cheese board or grazing board at a party or simply as the perfect cocktail snack. They will keep for a couple of months in a jar so they are ideal to have on hand for emergency meal and baking accessory.
I urge you to go the extra micro effort and don’t be tempted to skip drizzling your pecans with maple syrup and a sprinkle of salt before popping them in the oven. It makes all the difference and you should probably make an extra batch or two while you are at it………
Note: if you are looking for a home made gift, these are a perfect solution.
Maple Roast Pecans
- 150g raw pecans
- 50ml pure Maple Syrup
- 1 tsp flaky sea salt
These can be made in advance and kept in a jar for a couple of months (although beware as they might not last a couple of minutes).
Preheat your oven to 180C (350F).
Line a baking sheet with parchment and pour out the pecans into one layer. Drizzle over the maple syrup and salt and stir to coat – make sure each pecan is covered in a lick of syrup.
Roast for 12-15 minutes, turning half way though. Remove from the oven and give them one more stir, making sure they are left in one layer. Allow to cool completely.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on firstname.lastname@example.org