Maple Pecans Food

MAPLE GLAZED PECANS

Steps:

• Line a baking sheet with parchment paper and set aside.
• In a pre-heated skillet (medium heat) Stir together maple syrup, vanilla and sea salt. Fold in pecans coating all the pieces with the syrup.
• Continue to cook until the syrup caramelizes (constantly stir so it doesn't burn). This will take approximately 5 minutes.
• Place on prepared baking sheet and let cool. Store in an airtight container.

MAPLE PECANS

Steps:

• In a dry nonstick skillet, add the pecans and turn the heat to medium.
• Toast the pecans for about 5 minutes, stirring every 30 seconds. You should start to smell the fragrance of the pecans as you toast them.
• Add the maple syrup to the pecans, then quickly stir to coat the pecans evenly.
• Add the salt, and keep stirring and cooking for about 2-3 minutes. At first the pecans will look glazed and sticky, but then the maple will start to crystallize and have that classic candied crunchy texture.
• Let the pecans cool completely, and enjoy!

MAPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees and place rack at lowest position.
• Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
• Blend well and stir in pecans.
• Pour into pie shell.
• Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.

MAPLE PECAN CRUSTED SALMON

Steps:

• In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
• While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
• Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
• Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
• Sprinkle the salmon with a pinch of salt.
• Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.

MAPLE PECAN BAKED OATMEAL

Steps:

• Preheat the oven to 375°F and spray an 8x8 inch square baking dish with cooking spray.
• Mix dry ingredients: In a large bowl, mix together the oats, half the pecans, baking powder, cinnamon, and salt.
• Add in wet ingredients: Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine.
• Carefully pour oatmeal mixture into the prepared baking dish.
• Scatter the remaining pecans across the top.
• Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.

MAPLE & PECAN CARROTS

Steps:

• Heat oven to 220C/200C fan/gas 7. You can do this while the turkey is resting. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more.
• Drizzle with the syrup and scatter over the nuts, then return to the oven for a final 10 mins until the carrots are soft and golden and the pecans toasted.

MAPLE PECAN FROSTING

Steps:

• Chop up the pecans. You can chop them with a knife or in a food processor. See photos to see what level of choppiness we're talking.
• Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
• In a large mixing bowl or stand mixer, cream the butter to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
• Add 2 cups of powdered sugar and maple syrup. Beat well.
• Add 1 cup powdered sugar, maple extract, and salt. Beat well.
• Add the chopped pecans when they are completely cooled and beat it. Try not to eat it all with a spoon.

PECAN MAPLE LOAF

Steps:

• Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
• Sift flour and baking powder into a bowl.
• Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
• Add in the sugar and pecans.
• Beat eggs together with milk and lemon zest in a seperate bowl.
• Stir in maple syrup.
• Add this to the flour mixture and gently mix together.
• Do not overmix, only until all dry ingredients have become moist.
• The batter should be lumpy.
• Pour batter into pan and smooth out the surface of the batter.
• Bake in the oven for about 50-60 minutes or until cake is lightly browned.
• To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
• Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
• (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
• Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
• Wait until the icing is set then slice.

MAPLE PECAN BAKED BRIE

Steps:

• Preheat oven to 350 degrees.
• Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.
• Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
• While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

MAPLE SYRUP PECAN PIE

Steps:

• Beat all ingredients in food processor except pecans and pie shell.
• Place pecans evenly into pie shell.
• Pour egg mix over.
• Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
• Serve with a dollop of fresh whipped cream.

MAPLE PECANS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a medium bowl, combine the melted coconut oil, maple syrup, salt, vanilla, cinnamon, ginger and nutmeg. Stir to combine.
• Add the pecans to the bowl and stir to coat with the maple syrup mixture.
• Transfer the nuts to the lined baking sheet. Spread the pecans in a single layer.
• Bake the pecans until lightly toasted, about 18 minutes total, shaking and stirring the pecans every 5 minutes.
• Remove the pecans from the oven. Using a rubber spatula, break up any pecans that are stuck together.
• Let cool. Store in an airtight container. Enjoy!

CANDIED PECAN MAPLE

Steps:

• In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet.

MAPLE-PECAN SCONES

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

MAPLE BACON ROASTED PECANS

Steps:

• Preheat the oven to 180°C/350°F.
• Cook the bacon until crisp and golden.
• Remove the bacon from the heat and allow to cool to room temperature. Chop into pieces approximately half the size of the nuts.
• Toss pecans, crispy bacon, maple syrup, finely chopped rosemary and chilli flakes in a mixing bowl and mix well.
• Stir in the olive oil. Transfer the nut mixture to a parchment paper lined rimmed baking sheet in a single layer.
• Place the pecans in the oven and allow to roast for 10-15 minutes until golden brown and fragrant.
• Remove from the oven then allow to cool for 10 minutes and serve.