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Salted Maple Pecan Brittle

12/18/2019 | Posted by Hailee Leveto | | 2 Comments

Over the weekend I participated in a Christmas cookie exchange with some friends. It’s a fun tradition that my friend Katie has been organizing and hosting for the past 6 years and it’s always a good time! I usually feel the need to include one (or more) of our maple products in the recipe I decide to make, and this year was no exception. Instead of a cookie recipe, though, I thought I’d try something new – maple brittle! I had never made it before and was a bit nervous. The original recipe I tried did not turn out as it should have, so I did some research and looked at several other recipes before coming up with my own, which I will share below. The second attempt was much better, and pretty delicious if I do say so myself. (My friends at the exchange agreed, and some of our NMS family taste tested as well!)

 

1 cup light brown sugar
1/4 C real maple syrup
1/4 C water
1 stick unsalted butter
1 C toasted pecans
1/2 t baking soda

  1. Prepare a cookie sheet with parchment paper or silicone mat and set aside. 
  2. Mix first four ingredients in a heavy bottomed pot/pan (I used cast iron) over medium heat until melted/combined. Put a candy thermometer in it and let it boil. Once it boils, do not stir (it will cause the sugar to crystallize and the mixture to thicken too soon, making it likely to burn). 
  3. Let come to 300 F (about 15-20 minutes). Take off heat, and immediately stir in toasted pecans and baking soda before pouring it onto your prepared cookie sheet. Try to spread it out with a silicone spatula, or cover with another piece of parchment paper and use a rolling pin. Sprinkle coarse salt across the top and let it cool.
  4. Once it has cooled and hardened, break into pieces and store in an airtight container. 

Swedish Pancakes

12/02/2019 | Posted by Hailee Leveto |
While my family was visiting for Thanksgiving I decided to make some Swedish pancakes (“plättar”, pronounced ‘plettuce’). They’re a cross between a pancake and a crepe, and they are delicious! My great-grandmother used to make them for us when we would visit as a way of sharing her heritage with us. She passed down her recipe (which I will include below) as well as her cast iron plett pan. Of course we enjoyed it with generous amounts of Nova maple syrup!
 
Plättar Recipe:
2 eggs
3 cups milk
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups flour

Pumpkin Cream Cheese Streusel Muffins

09/26/2019 | Posted by Hailee Leveto |

 

Now that it’s officially fall we couldn’t wait any longer to try a recipe we found online for pumpkin cream cheese streusel muffins! We substituted our maple sugar in the batter, and maple pebbles in the streusel topping. They are deliciously moist, and taste like fall!

What are your favorite fall recipes? Have you tried swapping maple sugar for white sugar yet?