As a youngster, I was blessed to go on food related travel adventures with my family. One trip, that instilled an array of memories, was to the Brown Country, Indiana Maple Syrup Festival where we visited a farm that processed maple syrup. The amazing aroma from the sugar shack was something I will never forget…sweet with an amber smoldering smell that wafted through the air. It was just incredible. I also recall learning that it takes 40 gallons of tree sap to produce 1 gallon of syrup. Can you believe it? The whole process still amazes me today.
As you know, I love using handcrafted products in my recipes. And Burton’s Maplewood Farm Maple Syrup is one that goes beyond pancakes and is perfect to bake and cook with as well. My Pecan Praline recipe is generations old and uses all fresh, natural products.
Yields 12-15 pieces
1 cup granulated sugar
1 pinch table salt
2/3 cup milk
1/2 cup real maple syrup (Burton’s Maplewood Farm)
2 tablespoons butter
3/4 cup chopped pecans (I pre-roast them to intensify the flavor)
In a heavy sauce pan:
Combine the sugar, salt, milk, and maple syrup. Using a candy thermometer, heat mixture to 235 degrees. Wipe down the sides of the pot with a damp wet pastry brush then let boil for two minutes. Pull off heat, add the butter but do not stir. Just let the butter melt. Cool mixture down to 160 degrees, then add the pecans and beat with a wooden spoon until thickened and taking on an opaque like color. Using a teaspoon, place on parchment paper. Let cool. Place in an airtight container to store.
Mike Mech,“The Bungalow Chef”