Coffee Syrup Glazed Pecans

Pecans (or any nuts) tossed with a spoonful of Rhode Island coffee syrup, brown sugar and cinnamon and baked until the coating sets crisp. A bar snack, a salad topping, or the crunch on a coffee-cabinet sundae.

Untested: not yet made in this kitchen. It is here for the Coffee Milk and Coffee Syrup page and is adapted from Dave’s Coffee’s published recipe.

Ingredients

• 2 cups (about 200 g) pecan halves, or walnuts or almonds
• 2 tablespoons coffee syrup, Rhode Island style
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ½ teaspoon flaky or kosher salt

Directions

1. Heat the oven to 300 °F (150 °C) and line a baking sheet with parchment.
2. Stir the syrup, brown sugar, cinnamon, vanilla and salt together in a bowl, add the nuts and toss until every piece is coated.
3. Spread the nuts in one layer on the sheet and bake 12 to 15 minutes, stirring once, until they smell toasted and the coating has gone from wet to sticky.
4. Cool completely on the sheet; they crisp as they cool. Break apart and store airtight for up to a week.

Notes

Where this recipe came from Adapted from the “Coffee Syrup Glazed Nuts” on Dave’s Coffee’s syrup-recipes page: 2 cups nuts, 2 tablespoons syrup, 1 tablespoon brown sugar, 1 teaspoon cinnamon, salt and ½ teaspoon vanilla, baked at 300 °F for 12 to 15 minutes. Watch the edges Nuts on the outside of the sheet brown first. Stir them toward the middle halfway through. The photo Candied pecans with rosemary, standing in for this recipe’s coffee-glazed ones.