Taro Pancakes, Honey Roasted Macadamia Nuts and Maple Syrup

Ingredients

• 2 cup raw macadamia nuts (unsalted)
• 3 tbsp honey
• 1 tbsp butter (melted)
• 0.5 tsp salt (fine sea salt)
• 0.25 tsp ground cinnamon (optional)

Instructions

1. 1

   Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking.

2. 2

   In a medium bowl, whisk together the honey, melted butter, salt, and ground cinnamon (if using) until you have a smooth glaze.

3. 3

   Add the raw macadamia nuts to the bowl with the glaze. Toss gently with a spatula until all the nuts are evenly and thoroughly coated.

4. 4

   Spread the coated nuts in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure they roast evenly.

5. 5

   Bake for 12-15 minutes, stirring the nuts halfway through the baking time. Keep a close eye on them, as the honey can burn quickly. They are done when they are a deep golden brown and fragrant.

6. 6

   Remove the baking sheet from the oven and let the nuts cool completely on the pan. They will become crispy as they cool. Once cool, break apart any clusters that have stuck together.

Ingredients

• 38 l Raw Maple Sap (From sugar, red, or black maple trees. Yields approx. 1 quart (950ml) of syrup.)

Instructions

1. 1

   Initial Sap Filtering (Approx. 15 minutes)

   • Pour the collected raw sap through a fine-mesh sieve or several layers of cheesecloth into a large, food-grade container. This initial filter removes any bark, insects, or other large debris.
   • For the clearest final product, repeat the filtering process 2-3 times.
2. 2

   The Outdoor Boil (Approx. 4-6 hours)

   • Set up a large, wide, shallow pot or evaporator pan on a stable outdoor heat source, like a propane burner or a well-ventilated fire pit. NEVER boil large quantities of sap indoors.
   • Fill the pan about three-quarters full with the filtered sap and bring it to a strong, rolling boil.
   • As the water evaporates and the sap level drops, gradually add more sap. Pre-warming the next batch of sap before adding it helps maintain a continuous boil and speeds up the process.
3. 3

   Monitor the Reduction (Ongoing)

   • Continue boiling for several hours. The sap will gradually darken to a light amber color and thicken slightly. The general ratio is 40 parts sap to 1 part syrup.
   • As it gets closer, check for 'aproning': dip a spoon in the liquid and pull it out. If it drips off in a sheet or wide apron rather than a thin stream, it's nearly ready.
   • Skim off any foam that forms on the surface throughout the boil.
4. 4

   Finishing the Syrup Indoors (Approx. 30 minutes)

   • Once the sap has reduced by about 90% and is noticeably thicker, transfer it to a smaller, heavy-bottomed pot and move indoors to a stovetop for precise temperature control.
   • First, measure the boiling point of water with a candy thermometer; this changes daily with barometric pressure. The target temperature for syrup is exactly 7.1°F (4°C) above the boiling point of water.
   • Insert the candy thermometer into the concentrating sap. Boil gently, watching constantly. The temperature will rise slowly at first, then very quickly at the end.
   • Once the syrup reaches the target temperature, remove it from the heat immediately to prevent it from turning into maple sugar.
5. 5

   Final Filtering and Bottling (Approx. 15 minutes)

   • While the syrup is still piping hot (above 185°F / 85°C), carefully pour it through a cone-shaped syrup filter or multiple layers of new, clean felt or cheesecloth. This is crucial for removing 'sugar sand' (niter), a fine mineral sediment.
   • Pour the hot, filtered syrup into sterilized glass jars or bottles, leaving about a half-inch of headspace.
   • Seal the containers immediately. The heat from the syrup will create a vacuum seal, making it shelf-stable. Store in a cool, dark place. Refrigerate after opening.