CANDIED PECAN MAPLE
Recipe courtesy Chris Mills
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By Tarna77
on March 06, 2011
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I made these to go with a simple salad, and was thrilled with the results. I halved the cayenne, which left enough bite, but didn't make it too potent; and skipped the rosemary all together as I didn't think it would fit in with the flavours I was using. I will definitely be making these again.
By lookiecookie_10...
Salisbury, MD
on August 12, 2010
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These had a good taste, but I made them during a heat wave. Not a good idea as they were sticky. If I make them again, I won't toast the pecans first. They were just on the edge of being burned by the time the syrup thickened.