Ingredients:
4 cups pecan halves
1/4 cup pure maple syrup ( do not use pancake syrup)
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace ( or sub with additional nutmeg)
pam cooking spray
Directions:
Preheat the oven to 350 degrees.
Place the nuts in a large mixing bowl. Add the syrup and butter, and toss. Sprinkle on the salt, cardamom, nutmeg and mace. Toss until the nuts are evenly coated.
Spray a large baking sheet that has a rim (such as a jelly-roll pan) with cooking-oil spray. Pour the nut mixture evenly onto the pan.
Bake, removing the pan from the oven to stir the nuts after every five minutes, until the nuts are toasted and fragrant and have absorbed the syrup, about 20 minutes total.
Remove the pan from the oven and let the nuts cool to room temperature, about 25 minutes.
Store them at room temperature in an airtight container, preferably a tin or glass jar, for up to three weeks.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.