Maple Molasses Pecans


(Adapted from a Tom Douglas recipe in Tom’s Big Dinners)


2 tablespoons honey

2 tablespoons maple syrup

1 teaspoon molasses

1 teaspoon pure vanilla extract

Pinch of kosher salt

½ pound pecan halves

1 tablespoon unsalted butter, melted

Finely ground sea salt, to taste


1. Preheat the oven to 375˚. Line a rimmed baking sheet with parchment paper.

2. Combine the honey, maple syrup, molasses, vanilla, and kosher salt in a large bowl.

3. Stir the pecans into the syrup mixture and stir well so the pecans are well covered.

4. Spread the pecans in a single layer on the parchment-lined baking sheet.

5. Bake for 8 minutes. Stir the pecans and bake for an additional 7 minutes.

6. While the pecans are baking wash and dry the bowl. Put the melted butter in the bowl.

7. When the pecans are done, put them in the bowl with the butter and stir well to distribute the butter.

8. Line a clean baking sheet with a new piece of parchment paper. Spread the pecans out on the paper to cool.  Sprinkle with a bit of finely ground sea salt, if desired.