Maple Ginger Pecans Recipe
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.
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
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.
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.
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