Morgan’s Maple Pecans

Ingredients

• 2 cups raw pecan halves

• ½ cup Mount Cabot Maple maple syrup

• 1 ½ tablespoons ghee

• a bunch of sage leaves, however many you can find

• 1 teaspoon cardamom

• ½ teaspoon fine sea salt

• ⅛ teaspoon ground cayenne

Feeling salty? Acting nuts? We’re full of dangerous & divine ideas over here. Spice these babies up with anything from rosemary to Old Bay, it’s dealer’s choice.

1. Heat the ghee, sage, cayenne, and cardamom in the pan until the sage leaves are crispy. Set them aside and keep the sage ghee in the pan.

2. Pour in the syrup. Dump in the pecans. Keep everything on low-medium for a while, but stir constantly. This heats and toasts the pecans, which is gonna do wonders for the final texture.

3. Get good and bored on step 2, then bring it up to a high medium and keep that stirring arm busy. As the syrup starts to bubble, keep stirring. Like really really stir.

3. Look for a dark caramel color that coats the pecans and appears liquid. If you see crystals forming, you’ve gone too far. But there’s no turning back, they’ll probably taste good anyways. Take the pecans off the heat and spread them with a spatula on the cookie sheet covered with a very thin layer of butter.

4. Let them cool. You’ll also be sweating from all that stirring so maybe shower? They’ll be candy when you get back.

5. Sprinkle some of those sage chips on them since you did such a good job setting them aside earlier.