2 ¾ cups pecan halves, raw
2 tbsp butter/ghee, softened, divided
3/4 cup pure maple syrup
½ tsp sea salt
½ tsp cinnamon
1 tsp vanilla extract
- Place pecans in a shallow baking pan in a 250 degree F. oven for 10 minutes, or until warmed. Grease a 15-inch x 10- inch x 1- inch baking pan with 1 tbsp butter/ghee or coconut oil; set aside.
- Grease the sides of a large heavy saucepan with remaining fat of choice. Add maple, salt and cinnamon. Cook and stir over medium heat until mixture comes to a boil.
- Cook, without stirring, until a candy thermometer reads 236 degrees F. (soft-ball stage). Remove from heat; add vanilla. Stir in warm pecans until evenly coated.
- Spread onto prepared baking pan. Bake at 250 degrees F. for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool. Yield: about 1 Pound.