Recipe: Candied Pecans (or Walnuts).

I know I promised the recipe for my version of Candied Pecans today, but a sick little boy is keeping me otherwise occupied.

I’ll just give you a rough estimate, I’ve actually never measured for this recipe. it’s kind of no-fail that way. And sweet and tasty.

Oh, and I use either pecans or walnuts. In the photo above, pecans are pictured.

Candied Pecans

1 cup pecan (or walnuts)
2 tablespoons butter
2 tablespoons agave nectar (substitute with honey)
2 tablespoons pure maple syrup
kosher salt

Preheat oven to 350 degrees. In a saucepan over medium heat, melt the butter. Add in the pecans, stir to coat. Mix for about 1 minute. Add in the agave and maple syrup. Continue to stir until the mixture is thick and bubbly. Remove from heat.

Spread the sweetened pecans on a cookie sheet layered with a sheet of aluminum foil. Sprinkle a little kosher salt over the nuts and bake for about 7 minutes, or until the pecans are toasted.