You are here: Seasoned Cooking » All Issues » January 2005 Issue » This Article » Page 2
January 2005 Issue
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Shake Off the Sugar

Helping you stay on a healthy low carbohydrate diet, using low glycemic carbs, increased fiber, healthy fats, and adding to your knowledge of nutri...

Aprons - NANCEs Online Boutique

Aprons with unique original artwork on front by artist (NANCE) Nancy Vance Sarginson. Great for the BBQ or Kitchen. Medium length. 35% Cotton / 65%...

Art of Chinese Cooking

A site on the art of cooking Chinese dishes, with photos and recipes.

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...

ABest Kitchen Company

Commercial quality supplies for kitchens, bars, and restaurants at low prices.
The second recipe I'm sharing is for those of you with a sweet tooth. Maple-glazed nuts are a special treat in my home. Although you can also make these with any standard sugar syrup, I highly recommend trying this version with real maple syrup. After all, the Super Bowl only happens once a year and these treats are definitely something to cheer about!


Maple-Glazed Pecans

  • 1 cup maple syrup
  • 2 tsp. cinnamon
  • 2 T. butter
  • 1/2 tsp. salt
  • 1 T. vanilla extract
  • 4 cups pecans
In an iron skillet or saucepan, stir together the syrup, cinnamon, butter, and salt. Cook and stir over medium heat until the mixture becomes brown and thickens. Add the vanilla extract, then the nuts and toss until the nuts are covered evenly with the glaze. Quickly spread the nuts out and cool them on wax paper.
  • Yields: about 4 cups
  • Preparation Time: about 30 minutes

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.