Maple Sugared Pecans

OK , so here it is! The best Nut recipe that you have ever had.

Preheat oven to 350 degrees
Coat either Pecan or (maybe) roasted unsalted almonds
with 1/2-1 cup of Craybas Maple Syrup
mix well, until all nuts are covered with syrup
Pour into a buttered , shallow baking pan (9x13) is fine
Bake for 10-12 minutes until it looks bubbly
Let cool for a minimum of 45 min-1hr
The longer it cools, the more sugar will crystallize

ENJOY

Grand Total of 23 Boils this year

Last year was a grand total of 12 with two losses to burns
I have to say that I enjoyed getting up with no syrup to clean up in the kitchen
and no missed syrup stickiness on me that I forgot about from the night before.

SO That means almost 22 finished gallons of MAPLE GOODNESS !!!!

We were able to share it with sooooo many more people this year which was a good thing (how Martha Stewart)

That's All Folks

Well, today is our last boil

We have run out of wood and the temps are a rising.

See you next year

Sugaring Credits

This year, I must add a BIG Thanks to :

My Dad, Bill Ochs,

Jim Griffin,

Doug's Dad,Larry Craybas

for all their assistance with managing a roaring fire and lifting off a hot batch of sap !

Looks like this weekend may be it

Well , 6 weeks has almost come and gone
and we are starting to tire (lots of physical labor)
6-8 hrs of boiling and feeding wood into the fire
We have only been able to collect from our 75 taps on foot due to the
HUGE amounts of rain and now mud that is our backyard.
The little dog , Tia has learned to walk the planks over the mud
by following our lead, pretty funny to watch .

Enjoy the sweetness

The Last Hurrah

I think that this may be the last week for Sugaring here in Bethel,CT. With the temps on the rise next week and the weird weekend weather that we are currently having, it has been a whirlwind last few days. Once the temps were 50-60 degrees, we are done. We still have plenty of fancy grade and dark grade so let us know if you are interested in some quarts
. Time is of the essence.

Spring is in the air:

The sap is going to start once again and we will be in full production for the month of March.

So far, this has been our best producing year and the best for syrup clarity. It seems that we have tweaked the filtering and hydrometer just so that the quality is better.

Thanks
Alicia,Doug and sons