Candied Maple Pecans

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free

I survived Hurricane Sandy in NYC, and I'm back in L.A feeling incredibly fortunate. My love and thoughts go out to the victims of this horrible tragedy, and my admiration and respect extended to the hard-working rescue and support teams that brought the city back to life.

It was such as surreal time walking up the street to Penn Station right before the storm. As the wind picked up and the rain started, Scott and I stood there bewildered as we looked up the street and didn't see another human being in site.

Scott is living in Manhattan until Christmas while he has his cancer treatment, and I'm flying back and forth. It feels like an honor to be New Yorkers during this time.

Scott came home this weekend for some meetings, and as we'll be in NYC for Thanksgiving we decided to host a potluck with our friends and family to celebrate the holidays. It was an incredible evening full of love, laughter and delicious food.

We served Tofu Walnut Stuffing, Olive Oil Mashed Potatoes, Sweet Potatoes with Candied Maple Pecans, Zesty Lemon Garlic Green Beans, Ginger Cranberry Sauce, Green Goddess Salad, Sweet Potato Pudding, and Cranberry Lemon Cheesecake.

My dear friend Stacey from VO Buzz Weekly brought her delicious Candied Maple Pecans. We crushed some of the pecans and served them with the sweet potato, and had bowls of them for nibbles with cocktails. They were a huge hit, and I had to share the recipe.

These candied nuts would also make a fabulous topping for pumpkin, sweet potato, or pecan pie; a sensational addition to ice cream or parfaits; and sensational holiday gifts in decorative jars.

Stacey and I had a hilarious "Coat and Roast" or "Roast and Coat" discussion. Stacey roasts and then coats to get a fabulous uniform crunchy robust texture. I've always been a fan of the coat-and-then-roast technique. But, after making these with her, I may be a convert. There is a gorgeous smokiness you can't beat.

For those of you who don't know Stacey Aswad, check out her incredible work.

As a celebrated dance graduate of Julliard; a five-time national artistic roller skating champion; the face of Walt Disney World; an accomplished host, spokesperson, actress, and voice actor, and host of VO Buzz Weekly, Stacey creates magic everywhere she goes.

With her co-host Chuck Duran, one of the top voice over demo producers in the world, VO Buzz Weekly features interviews with all of the major players in the voice over world. If you want to get into voice over, or are interested in learning more about the talented people that voice your favorite animated shows, video games, commercials, promos, audiobooks, and live events, this is the place! We never miss an episode.

Stacey, I swear we are sisters from another mother. Scott and I love you and Chuck so much, and feel so blessed to have you in our lives. You inspire me with your talent, generosity, and loving spirit.

Happy Holidays.

Check out Stacey J Aswad and VO Buzz Weekly.

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Candied Maple Pecans

Candied Maple Pecans

Makes 4 cups30 MINS
  1. Preheat the oven to 350°F (180°C).
  2. Line a baking sheet with parchment paper or a silicone liner, and roast the pecans for 8 to 10 minutes, until slightly crispy and fragrant.
  3. In a medium saucepan over medium heat, warm the maple syrup and spices for about 5 minutes, until warm and slightly bubbling.
  4. Stir in the warm roasted pecans and filtered water. Fold through for 3 to 4 minutes stirring constantly until the nuts caramelize, and the liquid reduces, is completely absorbed, crystalizes, and the pecans are dry.
  5. Spread the pecans back on the lined baking tray, and allow to cool and harden for about 20 minutes.
  6. Store in a sealed container.

Recipe from Stacey Aswad
Photo by Trent Lanz and styling by Alicia Buszczak

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