3 cups pecans
3 tablespoons maple syrup (or raw honey)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1. Preheat oven to 250 degrees.
2. Spread pecans in a single layer on a silpat lined jelly roll pan.
3. Warm nuts for 10 minutes, then place in a large mixing bowl.
4. In microwave, warm syrup, salt, and cinnamon in pyrex measuring cup at level 6 for 30 seconds. Whisk salt and cinnamon into syrup. Drizzle syrup over nuts and toss gently. Spread nuts in a single layer over silpat lined jelly roll pan.
5. Bake nuts for 30 minutes, then toss and return to oven. Bake for another 30 minutes. Remove from oven when syrup has been absorbed. Adjust salt as needed.
6. Cool nuts and store in a tin or in glass jars. (Will keep for up to 30 days.)
