Recipe courtesy of Culture: An American Yogurt Company
Episode: Sweet Crafters
50 min
10 min
About 4 cups


  • 1 3/4 cups pecans
  • 1 3/4 cups dark brown sugar
  • 1 3/4 cups dark maple syrup
  • 1 cup light corn syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon vanilla bean paste


Preheat your oven to 200 degrees F.

Toast the pecans in the oven for 10 minutes, and then roughly chop and set aside.

Combine the sugar, maple syrup, corn syrup and 2 tablespoons water in a saucepan and bring to a boil. Add the pecans and bring back to a boil. Cook until the mixture begins to thicken, 5 to 10 minutes. Reduce to medium heat and stir in the cinnamon, vanilla and vanilla bean paste. Let cool.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Sweet Recipes


Raspberry Crumb Coffee Cake with Vermont Maple Frosting

Recipe courtesy of Emeril Lagasse

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Recipe courtesy of Bobby Flay

Spicy Maple Fudge

Recipe courtesy of Nadia G

Ovenly's Hazelnut Maple Orange Cookies

Recipe courtesy of Ovenly

Old Vermont Cocktail

Recipe courtesy of Bobby Flay

Polenta with Vermont Dandy

Recipe courtesy of Mike Fuller

Maple and Smoked Salt Liquid Truffle

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


So Much Pretty Food Here