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Haunted Hayride Maple Candy and Pecan Board
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Parchment Paper

Ingredients
  

  • 2 cups pecan halves
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 8 ounces maple candy pieces
  • 4 ounces caramel candies
  • 6 ounces dark chocolate squares

Instructions
 

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a mixing bowl, stir the pecan halves with the maple syrup until evenly coated. Add the brown sugar and cinnamon, then toss again to distribute the coating.
  • Spread the pecans in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, stirring once halfway through, until the coating looks set and the pecans smell toasted. Remove from the oven and let them cool completely on the sheet.
  • Arrange the cooled candied pecans in one section of a serving board. Place the maple candy pieces, caramel candies, and dark chocolate squares in separate sections around the pecans to create an easy grazing layout.

Notes

Cool the pecans fully before adding them to the board so the coating stays crisp and does not melt into the chocolate. Break larger maple candies into smaller chunks if needed for easier serving. Store any leftovers in an airtight container at room temperature for up to two days to keep the nuts from softening.
Course: Dessert
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Parchment Paper