With summer around the corner, I have been looking to make beach and day worthy snacks in both my air fryer and Instant Pot. As most of you know my oldest son has a gluten allergy, so I’m usually armed with snacks, that he can choose from. Becuase, as many of you can relate, buying snacks out and about, end up very pricey. So, I’m trying to be more prepared this year.
My family loves nuts, the kids have always had, I will be experimenting with more peanuts, as the month continues, but today, I am working on pecans, because I picked up a bag at the grocery store, this weekend, and wanted to try to roast them in the Instant Pot. Being from New Hampshire, I wanted to try them with some of our New Hampshire bottled maple sugar, which is incredible, and drinking/eating it out of the bottle has been known to happen in my house, but int eh summer the treat is usually just pouring maple syrup over ice cream. Which is a treat for any age, young and old.
This batch was really easy to make, they also have an incredible flavor to them, after the final roasting (in the oven, but you could try it in the air fryer).
I hope you and your family enjoy them.
Start by adding the pecans to your Instant Pot Bowl.
Saute’ until the pecans are softened and tender. Then follow the instructions in the recipe below.
After the pecans are done in the pressure cooker, spread them on an oven safe baking sheet and bake.
(Follow the directions in the recipe)
Kitchen Items Used: (* Note: Affiliate links are included)
Instant Pot Smart Du060 (I also made this in my mini, to make sure it works)
- 4 cups whole pecans, raw
- 1 cup maple syrup
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup water
Start by adding your pecans, maple syrup, cinnamon, and salt into your Instant Pot bowl.
Then press the saute' button, saute until the pecans start to become tender.
Then add the water to the pecans, mix well.
Add your lid to the Instant Pot, per the instructions, and set the vent to "sealing."
Set the manual high pressure to 10 minutes.
When the time is up, do a quick release.
Spread the pecans on a baking sheet, and bake 325 degrees F, for 30 minutes, Stir them every 10 minutes, until they are crunchy.
Let cool, and then store in an air tight container.