Ingredients
3/4 cup pecans (chopped)
2 cups brown sugar (packed)
1 cup whipping cream
1/2 cup pure maple syrup
2 tablespoons butter (cubed)
1/4 teaspoon baking soda
1 teaspoon vanilla
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Maple wood — sweet, mild smoke for bacon, ham, poultry
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Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil. Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside. Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda. Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil. Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes. Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours). Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes). Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.