Maple-Glazed Pecans

• 34 cup pure maple syrup
• 3 tablespoons light corn syrup
• 3 cups pecan halves

1. Combine the maple syrup and corn syrup in a slow cooker.
2. Cover and set on HIGH for 30 minutes to warm and thin the sweeteners.
3. Add in nuts carefully to avoid splashing; stir with a wooden spoon to coat nuts evenly.
4. Cover and cook on HIGH for another 15 minutes.
5. Decrease heat to LOW, uncover, and cook, stirring occasionally, for 1 1/2 to 2 hours.
6. Transfer the nuts to a baking sheet lined with parchment paper or foil; let cool completely.
7. Store at room temperature in an airtight container for up to 3 days.

maple syrup, light corn syrup, pecan halves

Taken from www.food.com/recipe/maple-glazed-pecans-340230 (may not work)