MAKES: 1½ CUPS
TIME: 30 MINUTES
Maple-glazed pecans kissed with piquant Sriracha and liquid smoke add a seductive crunch to any salad. They’re also a must for my Collards & Sweet Potato Crunch Bowl (page 125).
1½ cups raw pecan halves
2 tablespoons maple syrup or agave nectar
1 heaping tablespoon Sriracha
½ teaspoon liquid smoke
½ teaspoon coarse salt (such as Maldon)
1 Preheat the oven to 325°F. In a 13 × 9-inch metal or ceramic baking dish, combine the pecans, maple syrup, Sriracha, and liquid smoke. Stir until the nuts are completely coated. Sprinkle with salt.
2 Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.
RAW READY
Coat the nuts with the glaze, sprinkle with salt, and spread in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer’s directions.