Maple Pecan Nut Mix

Method

1. Chop the dried apples and cherries to a similar size, then spread them on parchment and dry at 200 degrees Fahrenheit for 8 to 12 minutes, until tacky but not wet.
2. Toast the pecans at 300 degrees Fahrenheit for 7 to 9 minutes.
3. Toast the walnuts at 300 degrees Fahrenheit for 5 to 7 minutes, then rub away loose skins if they taste bitter.
4. Keep the toasted nuts warm while you cook the glaze.
5. Combine the cane sugar, all but 1/4 teaspoon maple sugar (1 g), tapioca syrup, brown sugar, about 5/8 teaspoon salt (3.8 g), a scant 1/2 teaspoon cinnamon (1 g), and water in a small saucepan.
6. Cook the glaze with a candy thermometer until it reaches 252 to 255 degrees Fahrenheit.
7. Remove the pan from the heat and stir in the optional maple extract and vanilla, if using.
8. Add the warm nuts and stir for 60 to 90 seconds, until evenly lacquered.
9. Stir in the dried fruit for 15 to 30 seconds only.
10. Spread the mixture thinly on parchment and bake at 250 to 265 degrees Fahrenheit for 10 to 14 minutes, stirring once, until the coating looks dry and glossy.
11. While warm, toss with the reserved 1/4 teaspoon maple sugar (1 g), a pinch of salt (0.6 g), and a pinch of cinnamon (0.2 g).
12. Cool completely before packing or serving.

1. Chop the dried apples and cherries to a similar size, then spread them on parchment and dry at 95°C for 8 to 12 minutes, until tacky but not wet.
2. Toast the pecans at 150°C for 7 to 9 minutes.
3. Toast the walnuts at 150°C for 5 to 7 minutes, then rub away loose skins if they taste bitter.
4. Keep the toasted nuts warm while you cook the glaze.
5. Combine the cane sugar, all but 1 g maple sugar, tapioca syrup, brown sugar, 3.8 g salt, 1 g cinnamon, and water in a small saucepan.
6. Cook the glaze with a candy thermometer until it reaches 122 to 124°C.
7. Remove the pan from the heat and stir in the optional maple extract and vanilla, if using.
8. Add the warm nuts and stir for 60 to 90 seconds, until evenly lacquered.
9. Stir in the dried fruit for 15 to 30 seconds only.
10. Spread the mixture thinly on parchment and bake at 120 to 130°C for 10 to 14 minutes, stirring once, until the coating looks dry and glossy.
11. While warm, toss with the reserved 1 g maple sugar, 0.6 g salt, and 0.2 g cinnamon.
12. Cool completely before packing or serving.

Cook’s notes

• US spoon measures are approximate. Use the metric weights for the most repeatable batch, especially for the divided seasonings.
• If the cooled mix is sticky, dry it for another 5 to 8 minutes at 250 degrees Fahrenheit.
• For a softer glaze next time, cook the syrup 3 to 5 degrees lower.
• Store airtight after cooling and keep finished mixes cool and dry.

Variations

• Use tart dried cherries for the brightest contrast with the maple glaze.