- ¾ cup pecans (whole or pieces)
- 1 teaspoon grass-fed butter or coconut oil
- 3–4 tablespoons 100% pure maple syrup
- 2 pinches of salt
- Preheat your skillet on medium heat.
- Add the pecans and lower the temperature.
- Toss constantly until they start to lightly crisp and turn a darker brown.
- Remove and cool slightly.
- Add butter or oil to skillet with warm nuts and toss to coat all.
- Turn heat to medium.
- Add 3 tablespoons maple syrup and stir with a heat-approved plastic or metal tipped spoon.
- Maple syrup will start to bubble.
- Turn heat down to low.
- Do not allow to burn or cook at too high a temperature.
- Keep stirring.
- Maple syrup will appear to boil “away”, but it is actually caramelizing.
- You can add the additional 1 tablespoon maple syrup if you prefer a more heavily coated nut.
- Remove once the maple syrup is nearly gone and before any burning occurs.
- Add the pinches of salt while maple is still hot and stir once again.
- Let sit a bit or serve! Great at warm, room temperature or chilled.
Add more salt if you prefer a more sweet and salty version.
These will store in an airtight container very well.