Maple Pecan Glaze

 I've been meaning to share a recipe for the most delicious scones for a while now. But hadn't gotten around to it yet.   And then I saw this week's Sunday Funday theme, and a light turned on.  OK, so it was stadium lighting, totally eye-blinding bright.   The theme is Maple Syrup this week, and ummmm, Hello, I've been making this Maple Pecan Glaze

for my scones 

for a while now, and I will share the scone recipe with you another day.   Today, though,  is all about the Maple Pecan Glaze.    

BTW, you are not limited to using this on Scones, I've dribbled it on French Toast for an extra little something, and can I just say it was a bit of enlightenment?  TMI, ok, just make this and judge for yourself.    And I bet you could even add a dram ( 1/8th of a fluid ounce) or three of bourbon and pour it over some Bread Pudding.   I'd try it, but I've still got a sugar buzz going from the glaze. 

A word of caution, when adding the confectioner's sugar, it might be a good idea to sift it first, cause it's a pain to whisk out the clumps.  

I added the pecans at the end.  And ended up with a lovely maple glaze, ready to use.   Although this one is going in the fridge for my French toast in the morning...  It did crystallize a bit, but I'll just zap it a few seconds before I use it. 

Take a look at what the other Sunday Funday bloggers are sharing.  

• French Toast by Mayuri's Jikoni
• Karawya with a Maple Syrup Drizzle by Culinary Cam
• Keto Baked Chicken Legs In Buffalo Sauceby Sneha's Recipe
• Maple Bacon Candied Walnuts by Amy's Cooking Adventures
• Maple Bourbon Smashby A Day in the Life on the Farm
• Maple Dijon Bacon Green Beansby Making Miracles
• Maple Mousseby A Messy Kitchen
• Maple Pecan Glaze for Scones by Sid's Sea Palm Cooking
• Maple Thyme Hasselback Yams by Food Lust People Love

And now for the recipe reveal.  

Maple Pecan Glaze

Author: Sid's Sea Palm Cooking - Adapted from many recipes

This is a fantastic glaze for Scones, over some Bread Pudding, or as a totally indulgent topping for French toast.

Ingredients

• 2 tablespoons melted butter
• 2 tablespoons Maple Syrup
• 2 tablespoons Dark Brown Sugar
• 2-3 tablespoons heavy cream
• 3/4 cup sifted confectioner's sugar
• 1/2 teaspoon vanilla if desired
• 1/4 cup chopped pecans

Instructions

1. Melt the butter, add the brown sugar and maple syrup, and let cook together for a couple of minutes, stirring constantly, until the Brown sugar has dissolved.
2. Whisk in the confectioner's sugar, and continue to cook over low heat. This will thicken quite a bit. Add the vanilla before adding the cream.
3. Add the heavy cream and whisk through. Continue to let it cook, and add the pecans at the end.
4. Pour over the baked scones. This will thicken upon standing.

Estimate only

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