Candied Pecans
INGREDIENTS
½ cup maple syrup
¼ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
2 cups pecan halves
INSTRUCTIONS
- Place a sheet of parchment paper on the counter.
- In a small bowl, combine the maple syrup, brown sugar, vanilla, cinnamon and salt. Set aside.
- Heat a medium skillet over medium-low heat. Toast pecan halves for 2 to 3 minutes, stirring frequently. Watch carefully as they can burn very easily. Remove pecans from heat and transfer to a bowl.
- Return skillet to stove and increase heat to medium. Add the sugar mixture. Let mixture bubble and thicken for about 1 minute, then add the toasted pecans and stir while mixture continues to thicken and coats the pecans.
- Once the pecans are completely coated and the sugar mixture has caramelized, remove from heat and quickly pour out onto the prepared piece of parchment paper. Allow to cool completely.
- Once cooled, serve immediately or store in an airtight container.
Recipe by
Farm Flavor
Browse More Recipes!
Serves: 18 Prep: 10 Minutes INGREDIENTS 1 1/4 cups kosher salt 1 cup dark brown sugar 3 bottles (12 ounces each) Blue Moon® Belgian White 4 cinnamon sticks 4 oranges, 3 zested (about 3 tablespoons) and juiced (about 3/4 cup), 1 thinly sliced crosswise 3 star anise pods 2 tablespoons coriander seeds 1 tablespoon cardamom pods 1/2 tablespoon fennel seeds 1/2 tablespoon whole allspice 2 teaspoons ground nutmeg 1 teaspoon ground cloves INSTRUCTIONS 1. In large saucepot, heat salt, sugar and 4 cups water to a boil over high heat, stirring occasionally; remove from heat. 2. Add beer, cinnamon sticks, orange juice, orange zest, orange slices, star anise, coriander, cardamom, fennel, allspice, nutmeg, cloves and 12 cups cold water to salt mixture; use immediately or refrigerate until ready to use. CHEF TIP(S): To brine a 12 to 14 pound turkey, remove neck, giblets and liver from turkey. Place turkey in 3-gallon saucepot or bucket. Pour cooled brine over turkey; place heavy plate or bricks on top of turkey to completely submerge turkey in the brine. Refrigerate turkey in brine at least 12 or up to 18 hours. Approximate nutritional values per serving (1 serving (based on 18 (6-ounce) servings of turkey)): 319 Calories, 12g Fat, 4g Saturated Fat, 183mg Cholesterol, 303mg Sodium, 0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 48g Protein
Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
