Simple candied nuts baked with maple syrup, molasses and whole cane sugar are the perfect topping for a delicious pecan or pumpkin pie. They can also be used on any dessert on which you want that extra-sweet, crunchy, nutty taste.
Chef's notes
Variations::
- Substitute any nut for pecans.
- Add ancho chili or curry powder to make sweet and spicy nuts.
Steps
1
Candying the Nuts
Ingredients
2 cups raw nuts of choice
1/4 cup maple syrup, Grade A dark or dark Amber
1 tbsp molasses, coconut nectar or sorghum syrup
2 tbsp dark whole cane sugar
Position an oven rack in the middle of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper.
Place the nuts in a medium mixing bowl Pour the maple syrup and molasses over the nuts and toss until well-coated. Pour the nuts onto the prepared baking sheet, spreading them out in an even layer. Transfer to the preheated oven and bake for 10 minutes. Do not turn the oven off.
Remove the nuts from the oven and sprinkle with the dark whole cane sugar. Mix with a rubber spatula, taking care that the sugar in evenly distributed. Return the nuts to the oven and bake for an additional 3 or 4 minutes or until the sugar is bubbling and has melted and the nuts are nicely browned. Remove from the oven and allow the nuts to rest on the baking sheet until cooled completely.
These nuts can be served as part of a sweet or savoury platter or they can be used as a garnish for a variety of desserts, such as this Pumpkin Pie.
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