Maple Roasted Pecans Recipes

MAPLE ROASTED PECANS

Steps:

• Heat your oven to 350 degrees.
• Melt the butter and brown sugar in a bowl in the microwave or in a small pot.
• Add the maple syrup, salt and cayenne. Stir to mix.
• Add the pecans and stir till they are coated.
• Pour the pecans on a parchment lined tray and place in the oven.
• Bake for 10 - 12 mins, stirring half way through the cooking time.
• Keep an eye on them so they dont burn.
• Remove from oven and let them cool on the tray. When they are cool, break them up and store in a mason jar or tuperware till you are ready to top your salad with them!

GINGER-MAPLE ROASTED PECANS

Steps:

• Preheat oven to 325°. Grease a foil-lined 15x10x1-in. baking pan. In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer 2-3 minutes or until syrupy, stirring occasionally. Strain and discard ginger slices., Place pecans in a large bowl; drizzle with syrup mixture and toss to coat. Transfer to prepared pan. Roast 20-25 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack. Store in an airtight container.

MAPLE-ROASTED SQUASH WITH PECANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
• Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.