Maple Molasses Pecans

By Kath Dedon

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It was 4 years ago today that I started this little blog. Time does fly….

I’m closing 2013 with this little recipe from Tom Douglas in Tom’s Big Dinners. Tom uses the Maple Molasses Pecans to garnish a salad made with arugula, radicchio, Belgian endive, and apple slices. Fantastic, I’m sure, but they also make a tasty little snack on their own.

Be sure to use parchment paper to line your baking pan. I hate to think of what it would have taken to clean my baking pan if I hadn’t used parchment paper.

Happy New Year to all! May you have good eats with family and friends in 2014!

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Tom’s Maple Molasses Pecans

Maple Molasses Pecans

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(Adapted from a Tom Douglas recipe in Tom’s Big Dinners)

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(print the recipe)

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Makes about 2 cups of nuts

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2 tablespoons honey

2 tablespoons maple syrup

1 teaspoon molasses

1 teaspoon pure vanilla extract

Pinch of kosher salt

½ pound pecan halves

1 tablespoon unsalted butter, melted

Finely ground sea salt, to taste

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1. Preheat the oven to 375˚. Line a rimmed baking sheet with parchment paper.

2. Combine the honey, maple syrup, molasses, vanilla, and kosher salt in a large bowl.

3. Stir the pecans into the syrup mixture and stir well so the pecans are well covered.

4. Spread the pecans in a single layer on the parchment-lined baking sheet.

5. Bake for 8 minutes. Stir the pecans and bake for an additional 7 minutes.

6. While the pecans are baking wash and dry the bowl. Put the melted butter in the bowl.

7. When the pecans are done, put them in the bowl with the butter and stir well to distribute the butter.

8. Line a clean baking sheet with a new piece of parchment paper. Spread the pecans out on the paper to cool. Sprinkle with a bit of finely ground sea salt, if desired.