Ingredients
2 teaspoons baking soda
2 cups white sugar
1/2 cup corn syrup
1/2 cup pure maple syrup
1/2 cup water
1 teaspoon salt
12 ounces chopped pecans
1/4 cup margarine, softened
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Dark robust maple — bold flavor for baking, glazes, marinades
Crystallized maple syrup — baking, rubs, finishing
Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
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Dark robust maple — bold flavor for baking, glazes, marinades
Crystallized maple syrup — baking, rubs, finishing
Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
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line a baking sheet with parchment paper or spray with cooking spray. mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. fold pecans into sugar mixture. place a candy thermometer in pecan mixture and turn heat up to medium-high. gently stir mixture until it reaches 300 degrees f (150 degrees c), about 10 minutes. quickly removing pot from heat and stir in margarine and baking soda until well mixed. pour mixture onto the prepared baking sheet and spread out with a spatula. allow to cool until hardened, about 30 minutes. break into pieces.