MEG’s Maple-icious Pecans

Maple Pecans


1 lb unsalted pecan halves (BJ’s sells them in 1 1/2 lb bags)

3 T unsalted butter

4 T real maple syrup (Grade A, Dark Amber). Do NOT substitute.

1 tsp dark brown sugar (packed)

2 tsp light brown sugar (packed)

1 tsp pumpkin pie spice

½ tsp vanilla extract

½ tsp Triple Sec or other orange flavored liqueur

½ tsp sea salt

¼ to ½ tsp Cayenne pepper (depends on level of spiciness you like)

½ tsp crushed red pepper

½ tsp dried rosemary

1 tsp fresh finely chopped rosemary

½ tsp dried thyme

1 tsp fresh finely chopped thyme

1 tsp freshly grated orange zest

Preheat oven to 375 degrees.

While oven is preheating, put nuts in large mixing bowl.

Melt butter on low heat. Add brown sugars and maple syrup. Stir until blended.

Remove from burner and add Triple Sec and vanilla. Pour mixture over nuts and toss until nuts are thoroughly coated.

In small bowl, mix pumpkin pie spice, salt, cayenne and crushed red peppers together and sprinkle over nuts. Toss until thoroughly coated.

Sprinkle herbs (dried and fresh rosemary and thyme) and orange zest over nuts and toss until coated.

Cover baking sheet(s) with parchment paper.

Distribute nuts evenly over parchment paper so that there is a single layer of nuts. Make sure nuts are not piled on top of each other and have a little space.

Bake at 375 for 10-12 minutes or until nuts are bubbling and lightly browned. If necessary, you can use a spatula to stir or move the nuts around a little during the baking process. DO NOT BURN THE NUTS!

I have granite counter tops, so I leave the nuts on the parchment paper and slide the entire sheet onto the counter top to cool for at least 30-45 minutes. Once completely cooled, remove nuts from parchment paper and store in airtight container using wax paper between layers. Can be stored for several days.