If you are lucky enough to have a pecan tree, it’s about time to harvest. If not, you can get your hands on pecans at the market or store (bonus is these will likely already be shelled). These roasted pecans are a great snack after a day working to get the garden ready for Fall, or just because. Crush them up and put them over vanilla ice cream – so good.
You don’t have to follow the recipe exactly and you can add things like ground cumin, cayenne pepper, Worcestershire sauce, etc.
3 cups pecans
6 Tablespoon maple syrup
4 Tablespoon brown sugar, packed
4 Tablespoon bourbon
½ teaspoon cinnamon
½ teaspoon salt
• Put the pecans & bourbon in a gallon Ziploc bag let them soak for about one hour on each side
• Preheat oven to 275 degrees.
• Line a baking sheet with foil and spray the foil with cooking spray.
• Add the maple syrup, brown sugar, salt, and egg whites into the Ziploc bag shake together until well combined.
• Pour the pecan mixture out onto the foil lined baking sheet and spread into a single layer.
• Bake in the oven for about an hour tossing the pecans around about every 15 minutes. It will be bubbly and sticky.
• Once you take the pecans out of the oven, stir them as they cool (otherwise they will stick to the pan and be covered in bits of foil).
• Store them in an airtight container. It should last a few weeks, but trust me they’ll be gone well before then.
