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Spiced Maple Pecan Waffles with Cinnamon Créme Anglaise

Spiced pecan waffle sections
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These fluffy waffles are filled with maple-glazed pecans spiced with black pepper, cayenne and of course, maple syrup. Then finished with a decadent cinnamon créme anglaise.

Ingredients

Scale

For the Spiced Maple Pecans

  • 1/2 lbs. raw pecan halves
  • 1/3 c. maple syrup
  • 1 tsp. water
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. kosher salt

For the Cinnamon Créme Anglaise 

  • 1 cup heavy cream
  • 1/3 cup white sugar
  • 2 large egg yolks
  • 1/4 tsp vanilla extract
  • 1 cinnamon stick, broken in half
  • 1/4 tsp ground saigon cinnamon

For the Maple Pecan Waffles 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 large eggs, separated
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 cups milk
  • 1 cup of Spiced Maple Pecans, chopped. Reserve rest for garnish.

Instructions

Make the pecans

  1. Heat oven to 350°.  Mix water, maple syrup, salt and both peppers together in a small bowl.  Place pecans in a medium sized bowl.  Pour maple syrup mixture over pecans and mix until all are evenly coated.
  2. Spread the pecans out on a baking sheet covered with foil or lined with a silicone baking mat.  Bake for 12 to 15 minutes.
  3. As soon as the pecans come out of the oven, scrape them off of the pan and break up pecan clumps to prevent them from sticking together.  Let cool completely.  Store in an airtight plastic container at room temperature until ready to use.

*Make the Cinnamon Créme Anglaise

  1. Place all ingredients in a sauce pan over medium-low to medium heat (180 degrees if using induction).
  2. Whisk until combined.
  3. Using a silicone spatula, stir, scraping bottom of pan in a figure 8 motion.
  4. Keep stirring until the sauce thickens. Test it by coating the back of a spoon with the sauce and running your finger through it. If the path you ran your finger through remains and doesn’t fill back in, it’s done.
  5. Remove sauce from heat and immediately pour sauce through sieve into a heat proof bowl.
  6. Stir in 1/4 tsp of cinnamon and chill in the fridge for at least 3 hours.

Make the Waffles

  1. Preheat the waffle iron.
  2. In a medium bowl, sift together flour, baking powder and salt.  Set aside.
  3. In a second bowl, use a wooden spoon to beat the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow.
  4. Add vanilla, melted butter, and milk to the eggs, and whisk to combine.
  5. Combine the egg-milk mixture with the flour mixture, and whisk until just blended.  Do not over mix.
  6. In a third bowl or a stand mixer, beat the egg whites until soft peaks form, about 1 minute.
  7. Using a rubber spatula, gently fold the egg whites into the waffle batter.  Do not over mix.
  8. Gently stir in the spiced pecans.
  9. Spray the waffle iron with non-stick cooking spray, and pour enough batter in the iron to just cover the waffle grid.
  10. Close and cook according to manufacturer’s instructions until golden brown, about 2 to 3 minutes.
  11. Serve immediately.  Garnish with additional spiced pecans and a drizzle of cinnamon créme anglaise.

 

Notes

  • *Inactive prep time for créme anglaise and pecans is about 3 hours.  
  • For best results, make the créme anglaise the night before to allow time for the cinnamon flavor to totally infuse. 
  • If you make the pecans the night before, the waffles can be made in 25 minutes or so the following day.

Keywords: Waffles, creme anglaise, cinnamon, maple, spiced pecans

Find it online: https://seasonedcooks.com/maple-pecan-waffles/