Maple Ginger Pecans Recipe
Tried this recipe?Tell others what you thought of it and give it a star rating below.
This recipe is super easy and produces a subtly sweet, exotic tasting, deep colored nut. But you must use real maple syrup, none of the artificial pancake syrups allowed. I prefer the less expensive Grade B which has a stronger flavor.
Course: , ,
Appetizer
Side Dish
Snack
Cuisine:
American
Makes:
Servings: pound
Takes:
Ingredients
- 2 tablespoons butter
- 1 pound raw pecan halves
- ¼ cup grade B maple syrup
- ½ teaspoon ginger powder
- ½ teaspoon Morton Coarse Kosher Salt
Notes:
About the salt. Remember, Morton's coarse kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Option. Feel free to swap out the ginger and substitute cinnamon if you wish.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Fire up. Preheat your grill/smoker to 225°F (107.2°C) in the indirect zone.
- Cook. Melt the butter in a saucepan. Add the nuts and coat. Stir in the maple syrup, ginger, and salt.
- Place on an oiled grill topper and smoke for 30 minutes, stirring and flipping after 15 minutes. Take them off, spread the out in a pan and let them cool and harden thoroughly for about 2 hours.
- Serve. Once the nuts have cooled completely, serve or store in an airtight container.