Now this salad is a sacred one. I very rarely change it in any way because we love it so much. We eat it all the time and my husband’s sensitive palette will pick up any and all alterations. Unfortunately he did not like these as much as the original version that uses candied pecans.
I picked up The Maple Syrup Book from the library on a whim. It is written for families and some of the recipes at the back look very enticing. I have a bottle of real maple syrup and want to use it wisely since it is a bit of an investment. I decided to make the Maple Sugar Pecans.
Preheat the oven to 350F. The recipe says to line a baking sheet with aluminum foil but I lined it was parchment paper, I rarely use foil. I also divided the recipe in half just in case I did not like them this way.
You spread one cups of pecans across the sheet and then drizzle with a couple of tablespoons of maple syrup. Then stir to coat them and bake for four minutes, stir and put back in the oven for four to five more minutes.
These ended up being delicious! It was hard not to snack on them all day. I saved them for putting into our favourite salad:
I on the other hand personally loved them and will make them again but this time as a snack or to add to my baking. I really wanted this to work because maple syrup is so much better for you than sugar. It has iron, potassium, magnesium, calcium and phosphorous. See, I learned a lot from that book!
Maple is one of my favourite flavours in the world and to add it to pecans, one of my favourite nuts? Absolutely delicious!