It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

MAPLE PECANS
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MAPLE PECANS

I love this Maple Pecan recipe because you can use your stove top and it’s easy and quick to make. This guilt free snack is perfect for when you have the munchies. Oh! Movie nights too; which we have been having a whole lot of since the pandemic.  The holiday season is around the corner and these yummy munchies are great for gifting – package them in little mason jars with tags and ribbons.  Voila! DIY holiday gifts. You are welcome! These maple pecans make yummy ice cream and cinnamon bun toppings too.

I make Maple Pecans pretty often for my maple pecan cheesecake dessert cups. The problem is, I don’t follow a recipe. I do what our older Aunties and Moms do; add a bit of this and that and voila! Same every time. I decided to share with you how I make them so I measured out the ingredients and wrote them down about a month ago.

Welp! For the life of me, I couldn’t find the recipe I wrote. In my usual fashion, I used the small pockets of time I had at my disposal to whip them up and ended up misplacing the recipe afterwards…Mommy brain. I blame delirium brought on by the cutest baby boy ever who is now almost three months old.

Be sure to keep your stove to medium low. We do not want the maple syrup to evaporate too quickly.  It’s important to stir very frequently to prevent the pecans from burning and to ensure we get a nice even coating.

AuthorFrances MurrayCategory

Yields8 Servings
Cook Time15 mins
 2 cups pecan halves
 ½ cup 100% maple syrup
 pinch of salt
 ¼ tsp cinnamon
1

In a non-stick frying pan over medium-low heat, roast pecans until fragrant.

2

Pour in maple syrup, add salt and cinnamon. Stir until liquid evaporates. Coating on pecans will become crystalized and grainy bits will form in bottom of pan.

3

Pour pecans onto parchment lined cookie sheet to cool completely. Store in airtight container.

Ingredients

 2 cups pecan halves
 ½ cup 100% maple syrup
 pinch of salt
 ¼ tsp cinnamon

Directions

1

In a non-stick frying pan over medium-low heat, roast pecans until fragrant.

2

Pour in maple syrup, add salt and cinnamon. Stir until liquid evaporates. Coating on pecans will become crystalized and grainy bits will form in bottom of pan.

3

Pour pecans onto parchment lined cookie sheet to cool completely. Store in airtight container.

MAPLE PECANS

RECIPE NOTES:

-add 1/4 – 1/2 tsp cayenne pepper to give these munchies a spicy kick

-double or triple the cinnamon spice for a more robust cinnamon taste

-add 2 tsp of pumpkin spice for spiced pecans

 

When you whip up this deliciousness, please remember to snap and share on Instagram with #franmurrayco so we can see your bougie looking and yummy results! Have questions or wanna chat? Leave a comment.

Frances Murray
chezfrandesserts@gmail.com
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