Maple-Glazed Pecans

1. 1

   Combine the maple syrup and corn syrup in a slow cooker.

2. 2

   Cover and set on HIGH for 30 minutes to warm and thin the sweeteners.

3. 3

   Add in nuts carefully to avoid splashing; stir with a wooden spoon to coat nuts evenly.

4. 4

   Cover and cook on HIGH for another 15 minutes.

5. 5

   Decrease heat to LOW, uncover, and cook, stirring occasionally, for 1 1/2 to 2 hours.

6. 6

   Transfer the nuts to a baking sheet lined with parchment paper or foil; let cool completely.

7. 7

   Store at room temperature in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.