Pecan-Maple Skillet Cookies
from the kitchen of Sharmagne Leland-St. John

¾ cups chopped pecans
4 tablespoons pure maple syrup
2 teaspoons kosher salt, divided
11 tablespoons chilled unsalted butter, cut into pieces, divided
1¼ cups all-purpose flour
6 tablespoons light brown sugar
1 large egg
1 tablespoon plus 1 teaspoon vanilla bean paste
1 cup powdered sugar
3 tablespoon Almond Breeze Almond milk Nog®
Coarse white sanding sugar, for topping
Preheat the oven to 350 degrees F.

Place a rack in the middle of the oven.

In a medium bowl, toss the pecans, maple syrup, and ½ teaspoon of salt.

Line a rimmed baking sheet with parchment paper and spread the nuts over it in a single layer.
Bake approximately 15–20 minutes, until pecans are slightly darkened and the syrup is dark and bubbly.

Remove from the oven and gently toss the pecans in the hot syrup to coat them again.
Let cool on the baking sheet for approximately 30 minutes or until the caramel hardens.
Break the candied pecans into pieces, removing any burnt bits.

Reduce the oven temperature to 325º F.

Using 1 tablespoon of the butter, generously grease the bottom of a 10-inch iron skillet and add a round
of buttered parchment paper. Place the flour, brown sugar, half of the candied pecans and remaining salt
in a food processor. Pulse until the nuts are finely chopped. Add the egg, vanilla bean paste and remaining
10 tablespoons of butter and process until a shaggy dough forms.

Transfer the dough to a large bowl. Add the remaining nuts and knead a few times to bring the dough together.
Using damp hands, pat the dough evenly into the skillet,

Bake for approximately 30–35 minutes or until the edges are golden brown and the center is slightly puffed.

Let cool in the skillet for 1 hour. Invert the cookie onto a cutting board and cut into 8 wedges.
Transfer right side up to a wire rack. Set inside the cleaned baking sheet.

Whisk the powdered sugar and the Almond Breeze® Almond milk Nog together, then drizzle
the glaze over the wedges and sprinkle with the sanding sugar. Let sit until the glaze is set.

Editor’s Note:

Almond Breeze® non-dairy Almond milk Nog is made by Blue Diamond.
They also have a variety of delicious, packaged nuts including pecans.

People with nut allergies should not make this recipe.  

Return to: