Maple-glazed pecans

About this product

Take a perfectly buttery pecan, wrap it in a maple glaze and bake it until the coating crisps into a thin, caramel-like shell. That is the whole idea, and it works very well.

The first bite is sweet, with a deep, woody maple flavour and a hint of toffee. Then comes the soft, tender crunch of the pecan underneath, with a faint pinch of salt that stops it from being too sugary. It is more elegant than a candied nut and less fussy than a praline.

They are a natural for the cheese board, and they make a quick upgrade to a green salad with goat's cheese and pear. Sprinkle them over porridge, ice cream or a stack of pancakes, or chop them into a loaf cake. They are also dangerously good straight from the bag.

If you would like to try the technique yourself, our maple-glazed pecans at home post walks through it. For something plainer, our raw pecan halves give you the same nut with no coating, and a blank canvas for pecan pie bars.

Learn more about the pecan on Wikipedia, or browse the whole roasted nuts range.