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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
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Preheat toaster oven to 350°F and arrange pecans in a single layer on a baking pan. Toast nuts for 5 to 7 minutes until golden and fragrant. Remove nuts from the baking pan and set aside. Return empty pan to the toaster oven and increase temperature to 400°F. Add sprouts to a medium bowl and drizzle with oil, toss to coat veggies evenly. Salt and pepper to taste. Carefully remove heated pan and arrange sprouts in a single layer. Roast for 20 minutes or until browned and fork-tender, stirring halfway through. Combine maple syrup and Sriracha, drizzle over sprouts and stir well to coat evenly. Return pan to toaster oven for 5 more minutes. Stir in toasted pecans and serve dish warm. Note: If Brussels sprouts are on the large side, slice them into quarters or increase cook time and oil as needed.