Ingredients

• 1 1/4 Cups Granulated Sugar
• 1/4 Cup Maple Syrup
• 1/8 Teaspoon Salt
• 1/4 Cup Reduced Aquafaba*
• 1/2 Teaspoon Vanilla Extract
• 1/4 Cup Toasted Pecans, Chopped
• Whole, Toasted Pecans, As Needed for Garnish

Instructions

1. In a medium saucepan, combine the sugar, maple syrup, and salt.
2. Bring to a boil and continue to cook, without stirring, until it reaches the hard ball stage (260 degrees on a candy thermometer.)
3. Meanwhile, place the aquafaba in the bowl of your stand mixer and beat with the whisk attachment until stiff peaks form; about 8 - 10 minutes.
4. When the syrup reaches 260 degrees, very gradually pour the hot syrup to the aquafaba while beating on high speed. Try to aim for the center of the bowl, rather than the beater or the sides. Immediately follow with the vanilla extract and continue to mix until the candy begins to stiffen and hold its shape; 4-5 minutes.
5. Quickly fold in the chopped pecans by hand. Once incorporated, drop dollops of the mixture using two spoons or a small ice cream scoop onto a silicone baking mat or parchment paper. Top each one with a whole pecan, pressing down firmly to adhere. Let cool completely before enjoying.
6. Store in an airtight container at room temperature for 2 - 3 days. They're best when freshly made, as they continue to soften and get stickier over time.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Wholesome, Organic Cane Sugar, 1 lb (454 g)
• 
  Now Foods, Real Food, Raw Pecans, Unsalted, 12 oz (340 g)
• 
  Now Foods, Real Food, Organic Maple Syrup, Grade A, Amber Color, 32 fl oz (946 ml)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.