Directions
- Heat pan on stove over medium-low heat.
- Toast pecans slightly in hot pan.
- Pour maple syrup and soy sauce over pecans and toss to coat.
- When the sauce is bubbling and most of the liquid has evaporated, turn the heat off, sprinkle nuts with ABO Shichimi and toss to coat.
- Pour the candied nuts onto a parchment lined pan to cool. You can sprinkle with more ABO Shichimi and some flaky salt to taste at this point.
- Once they have cooled and dried, break apart any nuts that have stuck together and store in an airtight container for up to two weeks.