Maple Glazed Pecans
Votes: 1
Time: 35 min.
I can't, I just can't, allow myself even one of these nuts when I make them, or I know there won't be any left for the party. They're best eaten slightly warm (but make sure they're not hot, or someone will burn themselves), but they're also delicious cold, and like olives, they make a great gift if you put them in a jar and tie them with a ribbon or something.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 and 1/3 tbsp. pecan halves
- 55 g butter
- 1/2 cup maple syrup
- 1.5 teaspoons of table salt
- 1 teaspoon cayenne pepper
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Recipes with similar ingredients: pecans, ground cayenne pepper, maple syrup
Cooking the dish according to the recipe:
- In a saucepan over low heat, melt the butter with the syrup, salt, and cayenne pepper. Add the nuts and stir, then let them simmer for 2-3 minutes. Transfer the nuts to a silicone mat, parchment paper, or foil and let cool. Transfer the glazed nuts to a bowl and serve. Yield: 3 1/3 cups.
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