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Maple Cinnamon Caramelized Pecans.

So I have been snacking on these little beauties all week. And it’s been delicious. I always loved them in my Salads over the years but wanted them a little less processed. And these worked out just great. They took a little time to set but they were pretty delicious still warm and sticky too… 
2 Cups Raw Pecans 

1/3 Cup Maple syrup

Salt 

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg 

1/4 Tsp Paprika 
Pop the oven on to 375Β° and put the Pecans on a roasting tray. Toast them for 8-10 minutes. They will smell pretty amazing when they come out of the oven. Be warned. 

In the mean time heat the Maple syrup for about 7-8 minutes until really hot a bubbly. Be careful. It’s really really hot. Add the spices at this point. 

When everything is ready add the hot Pecans and the syrup to a large bowl and throw in a good pinch of salt. Stir this for a good while . You’ll see the syrup start to take to the nuts specially as they begin to cool. Once the Pecans are really well coated, tip onto a baking sheet with wither a sil pat cover on or baking paper. 

Leave to cool for an hour or two and they will begin to set. Try not to eat them all at this point…

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