For a quick treat with a rich, caramelized flavor, use this method: Toast 1 cup of pecan halves at 350°F (175°C) for 8 minutes, or until fragrant. This intensifies their natural sweetness and provides a crisp base for the syrup.
Combine 1/2 cup brown sugar, 1/4 cup butter (salted or unsalted, adjust seasoning accordingly), and 2 tablespoons of corn syrup in a heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture begins to bubble vigorously. This ensures a smooth, glossy coating.
Remove from heat and immediately stir in the toasted pecans. Work quickly! The syrup will thicken as it cools. Spread the candied pecans in a single layer on parchment paper to cool completely. For extra flair, sprinkle with a pinch of sea salt while still warm. These sugary morsels should keep for up to a week in an airtight container.
Pro-tip: Substitute walnuts or almonds for pecans to alter the flavor profile. Also, experiment with adding a dash of vanilla extract or a pinch of cinnamon to the syrup for added complexity.
Gather Your Ingredients
For optimal confectionary results, use high-quality butter, preferably European-style with 82% butterfat. This contributes to a richer flavor and texture.
Sweetener Specifics
Acquire 1 cup (240ml) of grade A dark amber syrup for its robust, caramel-like notes that enhance the treat’s overall taste profile. Light amber syrup can be used as a substitute, although the depth of flavor will be diminished.
Select Your Kernels
Ensure you have 2 cups (200g) of fresh pecans or walnuts, halves or pieces. Toasting them lightly at 350°F (175°C) for 5-7 minutes amplifies their nutty essence. Be vigilant to prevent burning.
You’ll also need 1 teaspoon of pure vanilla extract, adding a fragrant dimension to your homemade sweets. Opt for a brand with Madagascar beans for intensified flavor.
Step-by-Step Instructions
Toast 1 cup of pecans at 350°F (175°C) for 8-10 minutes, until fragrant. This intensifies their taste. Cool completely.
Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup butter in a medium saucepan. Use a candy thermometer for accuracy.
Cook over medium heat, stirring constantly, until the mixture reaches the hard-crack stage (300-310°F or 149-154°C). Do not stop stirring to prevent burning.
Remove from heat. Quickly stir in 1 teaspoon vanilla extract and the toasted pecans. Work rapidly as the candy sets fast.
Immediately pour the mixture onto a greased baking sheet. Spread thinly and evenly using a heatproof spatula.
Let cool completely, approximately 30 minutes, before breaking into bite-sized pieces. Cooling too rapidly can cause cracking.
Store in an airtight container at room temperature for up to one week. Prevent sticking by layering pieces with parchment paper.
Storage Tips & Variations
Preserve confections up to 1 week in an airtight container at room temperature, or extend freshness by storing in the refrigerator for up to 2 weeks.
For a softer treat, slightly underbake by 1-2 minutes. Monitor closely to avoid burning.
Enhance the flavor profile by swapping almonds or pecans for the peanuts. Roasting the substitute prior to adding it to the mixture intensifies its inherent taste.
Add a pinch of sea salt to the caramel mixture for a salted caramel flavor elevation.
Create chocolate-covered sweets by dipping cooled bars into melted dark or milk chocolate. Allow chocolate to set completely before serving.
Introduce a spice element by incorporating 1/4 teaspoon of cinnamon or nutmeg into the batter.
For a vegan alternative, substitute the butter with a plant-based butter substitute and use a liquid sweetener, like agave nectar, instead of honey or corn syrup.
Q&A:
Can I substitute a different nut for the maple and walnut used? My family dislikes walnuts.
Certainly! Pecans or almonds would make a wonderful swap for walnuts in this recipe. The key is to use a nut with a similar texture and size. You could also try using a mixture of nuts. Be sure to roast them slightly before adding them to the mixture to enhance their flavor.
How long do these Maple Nut Goodies stay fresh? I am hoping to make them a few days in advance for a holiday gathering.
These goodies will stay fresh for about 3-4 days if stored properly in an airtight container at room temperature. Keeping them in the refrigerator will extend their freshness for perhaps another day or two, but they may become a little harder. I would recommend making them no more than 3 days before your gathering for the best results.
I’m allergic to corn syrup. Is there a alternative I could use in this recipe?
Yes, you can substitute honey or golden syrup for corn syrup. The flavor will be slightly different, but it will work. I suggest using the same amount as the corn syrup. Just remember that honey will impart a distinct taste, so choose a variety that complements the maple and nuts well.
The recipe does not specify what size pan to use. What dimensions would you recommend?
A 9×13 inch baking pan is ideal for this recipe. This will provide the correct thickness for the Maple Nut Goodies. If you use a smaller pan, the treats will be too thick, and if you use a larger pan, they will be too thin.
My candies turned out very hard! What could I have done wrong?
The most common reason for hard candies is that they were cooked at too high a temperature, or they were cooked for too long. Use a candy thermometer and cook the mixture to the exact temperature specified. Overcooking the mixture will cause the sugar to crystallize, resulting in a hard, brittle candy. Also make sure your thermometer is accurate. You can test it in boiling water; it should read 212°F (100°C).
My oven tends to run hot. How can I adjust the baking time or temperature to prevent my Maple Nut Goodies from burning?
If you know your oven runs hotter than the set temperature, several approaches can help. First, you could lower the baking temperature by 25 degrees Fahrenheit (approximately 15 degrees Celsius). Monitor the Maple Nut Goodies closely. Alternatively, you could begin checking for doneness a few minutes earlier than the recipe specifies. Look for a golden brown color around the edges and a slightly firm center. Another method involves using an oven thermometer to verify the true temperature inside. Lastly, ensure even browning by rotating the baking sheet halfway through the baking time. If the candies brown too quickly, you can tent them loosely with foil during the latter part of baking.
