Considered a nut in the culinary sense, pecans are actually a drupe or fruit with a single pit surrounded by a tough outer husk. Before European settlement, pecans were widely consumed and traded by Native Americans. They were a natural choice of food source as they can provide two to five times more energy per unit weight than wild game and require no preparation. A rich nut with a buttery taste and texture, pecans are considered a super food high in protein and low in carbohydrates, and an excellent source of fiber, vitamins and minerals. A favorite in pies (pecan pies are traditional to southern US), pecans are also the main ingredient in pralines (candy). I have posted a recipe for glazed almonds, but our family prefers the "softness" of pecans. In this stovetop recipe, I toss pecans in butter in a wok and this results in a moister nut than the baked and no butter version.
1 cup pecans
1 T butter
1 T maple syrup
1 t cinnamon powder
1 T maple syrup
1 t cinnamon powder
Heat pan or wok. Melt butter. Toss pecans and coat. Add maple syrup and cinnamon and mix until well incorporated. Be careful not to burn. Entire process takes less than 5 minutes. Eat as is or top on your favorite breads and pastries.
