Candied Pecans

• Line two half sheet pans with parchment paper and gently spray with cooking spray. Set aside.
• Pour the entire quart of pure maple syrup into a small pot.
• Use a digital or candy thermometer to measure the temperature. Do NOT stir the syrup as it heats!
• Heat maple syrup 242 degrees F over low to medium heat in a small pot. (You need the pot to be small enough for the syrup to reach the thermometer.)
• Spray a large pot with cooking spray and set aside while the maple syrup heats up. (You'll need this to coat the nuts later.)
• Use a few drops vegetable defoamer to knock down foam. (Or use a little vegetable oil wiped around the edge of the pan with a clean, dry paper towel.)
• Preheat the oven to 200 or 220 degrees F.
• Dump the nuts into the large pot.
• Once you reach 242 degrees F quickly pour that over the pecans in the large pot. Work quickly to toss the pecans in the hot syrup with a rubber spatula, large wooden or heat resistant spoon. Be sure to coat all the nuts thoroughly. The syrup will change from glossy to becoming crystalized sugar with an opaque color.
• Dump the maple coated nuts onto the prepared sheet pans evenly. Place the sheet pans in the preheated oven. Shut the oven OFF.
• Leave the sheet pans in the oven for 1-2 hours, until they dry thoroughly. Toss them occasionally during this process to make sure they are evenly dry.
• Package the nuts, while still warm in an airtight container. We prefer to package them in either glass quart Mason jars or quart deli containers.
• Store the nuts in an airtight container in room temperature, away from direct sunlight for up to 6-8 months.