Ingredients
1 1/2 c. maple syrup
1/4 c. sugar
1/4 c. butter
1 1/2 c. pecans, chopped or halves
1 unbaked 9-inch shell
3 eggs, beaten slightly
1 tsp. vanilla
dash of salt
Method
Sources
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Dark robust maple — bold flavor for baking, glazes, marinades
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Dark robust maple — bold flavor for baking, glazes, marinades
Science-driven American baking — cookies, pies, cakes with precision
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized maple syrup — baking, rubs, finishing
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Preheat oven to 375°. Combine syrup, sugar and butter in saucepan. Bring to boil, then simmer uncovered for 5 minutes, stirring occasionally. Cool slightly. Place pecans in shell. Mix eggs, vanilla and salt in bowl. Gradually stir in cooled syrup. Pour over pecans. Bake 35 to 40 minutes until silver knife comes out clean. Cool.