Groundhog Pecans


Be sure to use pure maple syrup and not "pancake" syrup. If you do not have any mace, add an additional 1/4 teaspoon nutmeg.

Preheat the oven to 300 F.

Place the nuts in a large mixing bowl. Add the syrup and butter, and toss. Sprinkle on the salt, cardamom, nutmeg, and mace. Toss until the nuts are evenly coated.

Spray a large baking sheet that has a rim (such as a jelly- roll pan) with cooking oil spray. Pour the nut mixture evenly onto the pan. Bake, removing the pan from the oven to stir the nuts after every 5 minutes, until the nuts are toasted and fragrant and have absorbed the syrup, about 20 minutes total.

Remove the pan from the oven and let the nuts cool to room temperature, about 25 minutes. Store them at room temperature in an airtight container, preferably a tin or glass jar, for up to three weeks.

Submitted By: Dellaina/D2L
Original Source: Joanne

I didn't have any mace and didn't see to add the extra 1/4 teaspoon of nutmeg. I read that mace was a slightly peppery form of nutmeg, so I added about 5 turns of fresh cracked black pepper. Oh, I also subbed walnuts since that's what I had. FABULOUS! Not too sweet, not too salty. These are definitely going to be a frequent snack item from now on.

I've used regular maple syrup and the nuts turned out just fine, though they could have been a teensy bit sweeter. Next time I resort to "pancake" syrup I'll sprinkle about a tablespoon of sugar in the mix.

Submit a comment about this recipe: