Oven-Baked Candied Maple Pecans - the Tastiest Nuts ever! | Bake with Sally | Cupcake Jemma
This is my TOP SECRET treat! These Maple Pecans are going to transform your cookies, brownies, ice cream and the rest! But in all honesty I love to eat these Pecans on their own whilst watching a movie. They are quick, easy and involve just 5 ingredients.
Our new Oatmeal Raisin Cookie Kit is available now at:
I'll be here on Thursday with a recipe for the Oatmeal Raisin Cookie, so stay tuned and I'll see you then!
Love Sally
xxx
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80g Maple Syrup
15g Butter (I use unsalted, but salted is fine!)
1/2 tsp Salt
1/4 tsp Cinnamon
200g Pecans
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Maple Walnut Cupcakes ( ASMR Cooking)
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Ingredients:
2 1/2 Cups all purpose flour
1/2 tsp baking powder
8 tbs salted butter room temp
1 3/4 cups of sugar
2 large eggs
1 Tbs pure vanilla extract
1 cup of skim milk
1/4 cup heavy cream
1/2 cup of pure maple syrup
1/2 cup chopped walnuts
Frosting:
2 sticks of butter
4 cups of powdered sugar
1Tbs milk
1/2 Tbs of vanilla extract
1/4 cup of pure maple syrup
Walnuts to garnish
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Best Walnut pie recipe - Maple syrup - Crispy crust with toasted walnut filling - Sweetly Cakes
Easy Walnut pie recipe made with maple syrup, crispy crust with toasted walnut filling.
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Ingrédients :
1 pie crust
115 g (1 stick) butter - unsalted and softened
100 g (⅓ cup) Brown sugar
3 Eggs - at room temperature
2 tsp. liquid Vanilla
150 ml (⅓ cup) Corn syrup - or maple syrup, honey, molasses
1 tbsp. Flour
1 pinch of Salt
220 g (2 cups) Walnuts
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Pro Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live!
Professional Baker Anna Olson Makes FROZEN MAPLE WALNUT TORTE Live! Check out the recipe below so you can bake along with Anna!
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Recipe
Gluten-free
Serves 12 (Makes one 9-inch/23 cm torte)
Prep Time: 40 minutes, plus freezing
Cook Time: 75 minutes
Ingredients
Maple Walnuts:
1¼ cups (125 g) walnut pieces
¼ cup (60 mL) pure maple syrup
Meringue:
4 large egg whites, room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
Filling and Assembly:
2½ cups (625 mL) whipping cream
⅔ cup (160 mL) pure maple syrup
1 tsp vanilla extract
Directions
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. For the maple walnuts, toss the walnut pieces with the maple syrup and spread in a
single layer on the baking tray. Toast for about 15 minutes, until browned. Cool the nuts
on the tray and then roughly chop them by hand. Turn down the oven to 275°F (135°C).
3. For the meringue, using a dark marker, trace three 8-inch (20 cm) circles on the
parchment paper, leaving 1 inch (2.5 cm) between the circles. (Use two sheets of
parchment paper and two baking trays, if needed.) Turn the sheet(s) over.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg
whites at high speed until foamy. With the motor still running, pour in the granulated
sugar and whip until the egg whites hold a stiff peak when the beaters are lifted. Whip in
the brown sugar quickly.
5. Dollop and spread the meringue over the three circles, to just a ½ inch (1.2 cm)
inside the edge of each circle (the meringue will expand as it bakes). Bake for about an
hour, until crisp (a fair bit of browning is OK). Allow to cool completely on the trays
before assembling. Remove the parchment paper.
6. For the filling, using electric beaters or a stand mixer fitted with the whip attachment,
whip the cream to medium peaks and fold in the maple syrup, vanilla and all but 3 Tbsp
(45 mL) of the chopped maple walnuts.
7. Grease a 9-inch (23 cm) springform pan and line it with parchment paper. Place one
meringue disc at the bottom of the pan and spread it with a third of the cream. Top with
the second meringue disc and another third of the cream. Repeat once more with the
remaining meringue and cream and then sprinkle the top layer with the reserved 3 Tbsp
(45 mL) chopped maple walnuts. Freeze overnight, loosely covered.
8. An hour before you plan to serve the torte, transfer it from the freezer to the fridge.
The meringue layers will soften slightly, allowing for easier slicing. The torte will keep,
well wrapped, in the freezer for up to 2 weeks.
Notes
When warmed slightly in the fridge, this simple frozen torte slices easily to reveal the
textures of creamy semifreddo and crunchy meringue within. A few fresh berries on the
plate add just the right amount of colour, or you can prepare the Raspberry Coulis (page
XX) and spoon some alongside each slice.
The challenge with many baked meringue recipes is to keep the meringue from
browning. In this case, because the meringue has brown sugar in it, tinging it brown
already, the browning is actually expected and adds a caramel flavour that
complements the maple syrup.
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Maple Walnut Cake with Brown-Sugar Frosting - Martha Stewart
Walnuts add a nutty dimension to this rich, decadent cake that's perfect for any occasion.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.