maple cinnamon pecans

Crispy, sweet, nutty, and slightly salty with warm notes of maple and vanilla — a.k.a the perfect snack. I am obsessed with candied pecans — and I’m not surprised considering that this recipe is loaded with cinnamon!

Personally, I find the candied nuts from the store way too sickeningly sugary, and always feel icky about all of the preservatives that they dump on them. These homemade nuts are sweet, salty, flavorful and have no refined sugar, so you can feel good about snacking on them. Plus, pecans are known to be full of nutrients that help lower cholesterol and help protect the body and mind.

These are great to give as gifts in pretty bags, toss into
salads, sprinkle over ice cream, or (my personal favorite) eat straight
off the baking sheet. This will be a great recipe to have up your sleeve when holiday season comes around.

This recipe also encourages creativity, as you can vary both the spices and the type of nut, so go nuts! (no pun intended). Be sure to tell me any new flavor combinations that you dream up, I would love to hear!

With love, Erica

Ingredients

2 cups pecan halves
1/4 cup real maple syrup
1/4 teaspoon vanilla
1 tablespoon butter
1/4 teaspoon cinnamon
2 dashes salt

Directions

Preheat oven to 300 degrees F. Spread pecans out on a baking sheet.
Place the pecans in the oven and toast for 8-10 minutes.

Remove pecans from oven and set aside to cool. In a small saucepan
combine the maple syrup, vanilla, butter, cinnamon and salt. Stir until
combined and butter is melted.

Remove saucepan from heat and add pecans to the pot. Toss to coat all the nuts with the syrupy mixture. Spray a baking sheet with spray oil, such as PAM.
Spread pecans on greased baking sheet. Return to oven and roast at 300
degrees F for 20-25 minutes.

Spread parchment paper on a cookie cooling rack or counter. Place nuts
on top of the parchment, spreading so they don’t stick to each other
while they cool. When cool, package as you’d like or simple place in a
bowl on the counter for snacking.

chunky chocolate pecan salty oat cookie

Oatmeal cookies tend to get a bad rep. They always seem to be the last ones left on cookie platters (after chocolate chip, sugar, snickerdoodles etc.). But these are different. These are salty oat cookies. Even those of you who cringe at the thought of an oatmeal raisin cookie will fall in love with these salty-sweet bundles of buttery, oat-y goodness.

A true D.C. specialty, the salty-oat was made famous at one of my favorite D.C. restaurants, Teaism. They sell three varieties: salty oat, chocolate oat, and my personal favorite, chunky chocolate pecan.
Don’t get me wrong, I love their variety (it is the original after all…), but nothing beats whipping these babies up at home. (Plus one cute little cellophane-wrapped pack of six will cost you $12!)

This isn’t your run-of-the-mill oatmeal cookie coated in sea salt. These chubby little mounds are chewy, oat-y, and delicious. The sweet warm spices of oatmeal, buttery pecan pieces, and dark chocolate chunks are accented by the occasional bite of a salt crystal. Undoubtedly a unique cookie — but it captures that salty-sweet experience that you find in a chocolate covered pretzel. Once you sink your teeth into a salty oat, its hard to go back to regular, unsalted oatmeal cookies. So preheat your oven, get a cold glass of milk ready, and savor these “subtley sweet, curiously salty’ cookies.
 Are there any cookie recipes unique to your region?
 With love,
Erica

ingredients
3/4 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 eggs
1 teaspoon vanilla
1 3/4 cup all purpose flour
2 cups rolled organic oats
1/2 cup dark chocolate chips or chunks
1/3 cup chopped pecans
Coarse sea salt (I used pink Himalayan salt)


Start off by whipping cold chunks of butter in a stand mixer for a minute or two. Next, add both sugars the baking powder, baking soda, cinnamon and allspice. Mix at a medium speed till the mixture has a crumbly texture. Add the eggs and vanilla and mix until combined.
With the mixer on a low speed, slowly add flour. Be careful not to overmix at this point or your cookies will get tough.
Gently fold in the oats, dark chocolate and pecans. Place the dough in an airtight container and chill for at least an hour
When you are ready to bake, pre-heat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Drop heaping tablespoons of dough on the dough about 2 inches apart and lightly sprinkle with salt. Bake on the second rack from the top for 12-15 minutes or until the edges are golden brown but the cookies are still soft to the touch. Transfer to a cooling rack. Enjoy with a nice tall glass of milk 🙂