Roasted Maple Glazed Pecans
Maple and soy sauce sounds like an unlikely pair until you taste it. These roasted pecans land somewhere between sweet, salty, and savory, and stopping at a handful is harder than it sounds.
What It Is
Pecans are native to the American South, and Tennesseans have been snacking on and cooking with them for generations. These are roasted and glazed with organic maple syrup and wheat-free tamari, that last ingredient being the quiet reason they taste so good. Tamari deepens the sweetness without making things sugary, and it adds a faint savoriness that keeps you reaching back in.
Despite the glaze, there is no refined sugar here. The maple syrup does all the sweetening, which keeps the flavor clean and a little earthy. They are gluten-free as long as you stick with tamari rather than standard soy sauce, which is exactly what these use.
What To Do
Eat them as they are, because they need nothing. But they also do real work on top of a green salad, scattered over roasted sweet potatoes, or alongside a cheese board. Roughly chop them and press them into the top of a baked brie, or use them anywhere you want a little crunch with something sweet behind it.
Store them in a sealed container at room temperature for a week or two, or in the refrigerator if you want to stretch that out. The glaze can get a little tacky in humidity, so keep them somewhere cool and dry if you can.
