Rosemary and Thyme Candied Pecans

These were a huge hit in my Christmas nut baggies this year.

With inspiration from the spiced nuts served at the Union Square Café in New York City. It will look as though there too much glaze as the nuts go in the oven – don’t worry. As they bake the syrup will thicken and gather around the pecans. By the time they’re done, the pan will be almost dry.

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Ingredients
2 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons demerara sugar
3/4 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
Scant 1/8 teaspoon ground cinnamon
1 teaspoon coarse salt
1 pound pecan halves
Fleur de sel or other sea salt, to finish (optional)

Preparation

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a small saucepan over medium heat, melt the butter with the maple syrup and Demerara. Once melted, remove from the heat and stir in the herbs, spices and salt.

Toss the pecans with the butter mixture in a large bowl, making sure to coat well. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Upon removing from the oven, sprinkle lightly with fleur de sel if using and stir again.

Cool completely, then store in an airtight container.

Makes 1 pound.

from Seven Spoons
Christmas, 2010

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