As part of my holiday gift making, I decided to try a new recipe for flavoring almonds and pecans. In the past, I have made Sweetly, Spiced Pecans, which have an egg white coating to hold the sugar and spices. For this recipe I wanted to try a new coating and a different sweetener.
Maple syrup seemed like my best option as the main ingredient in the coating. It would have dual purposes, acting as both the sweetener and the adhesive for other ingredients. To give the nuts more diversified flavor, I decided to use cinnamon as the second ingredient in the coating. Its zestiness makes a great contrast to the sweetness of maple syrup.
If you don’t like cinnamon or prefer other seasonings, you easily could substitute ingredients. However, the measurements may not be equal replacements. For example, I have been trying to make a maple-wasabi coating but haven’t found the right balance yet. Although I have continued to increase the amount of wasabi and the liquid coating has developed a nice amount of spiciness, when the nuts are done baking, the spiciness seems to disappear. (When I find the correct balance I will leave my measurements as a comment.)
To read the Day 8 recipe, click: Tortilla Sundaes.
- 1/2 cup maple syrup
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 4 cups whole pecans and almonds
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Combine maple syrup, cinnamon, and salt in a small pot.
- Bring to a boil while stirring occasionally. Continue to stir, and allow to boil for 2 minutes.
- Place pecans and almonds in a large bowl.
- Pour syrup mixture over nuts, and mix well. Spread coated pecans and almonds on prepared baking sheets.
- Bake for 10 minutes, stirring once halfway through the cooking time. Cool.