Bourbon Maple Candied Pecans Food

BOURBON MAPLE CANDIED PECANS

Steps:

• Preheat the oven to 325 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a medium mixing bowl, combine the maple syrup, butter or oil, bourbon or vanilla, salt, cinnamon and cayenne pepper. Whisk until blended. Add the pecans and stir to coat.
• Dump the contents of the bowl onto your prepared baking sheet and arrange the pecans in a single layer (the maple syrup might pool on the bottom of the pan, but that's ok).
• Bake for 23 to 26 minutes, stirring after the first 10 minutes of baking and then every 5 minutes thereafter. The pecans are done when almost no maple syrup remains on the parchment paper, and the nuts are deeply golden. The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.
• Stir the pecans one more time, spreading them into an even layer across the pan again, and set aside. While the nuts are still warm, carefully separate any large clumps.
• Candied pecans will keep for up to 2 months in a sealed bag at room temperature.

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.