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Maple sugar chips

Maple sugar chips

Discover Maple Sugar Nuggets, the Emblem of Canada

In spring, during the thaw, maple trees offer their precious water which is transformed into syrup or crystallized. These crunchy nuggets enhance roasted pork, poultry, fresh fruits or sautéed dishes, and why not sprinkle them on magnificent waffles?

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How to Incorporate Maple Sugar Nuggets into Your Cuisine?

These crunchy, sweet, and natural nuggets are used like brown sugar, in yogurts, fruit salads, or on pies where they add a crunchy and delicate texture. They are also perfect for caramelizing endives, scallops, and sweet and savory dishes. Simply exceptional.

Some Recipe Ideas to Cook with Maple Sugar Nuggets

  • - Maple Sugar Nugget Cookies : add maple sugar nuggets to your favorite cookie recipe for a Canadian touch;
  • - Maple Pancakes or Crepes : sprinkle maple sugar nuggets on your hot pancakes or crepes just before serving. When they melt slightly, they create a sweet and crispy topping;
  • - Homemade Granola : add maple sugar nuggets to your homemade granola mix before baking it in the oven;
  • - Maple Muffins : incorporate maple sugar nuggets into the muffin batter before baking for moist muffins with a hint of maple sweetness;
  • - Homemade Energy Bars : mix maple sugar nuggets with nuts, seeds, and dried fruits to create homemade energy bars.

The Delicate Aromas of Maple Sugar Nuggets

Their distinctive flavor is rich, complex, and warm, with notes of caramel and vanilla that harmonize beautifully with the characteristic woody nuances of maple. When they melt in the mouth, they release a comforting aroma reminiscent of sweet autumn days and picturesque sugar shacks.

Maple Sugar Production

"Sugar of the land" is made from maple sap, which is harvested from sugar maple trees from the arrival of spring until early summer, in Canadian forests and particularly in the province of Quebec, its leading producer. Maple sugar from Plessisville has undergone a slow transformation in the purest Amerindian tradition. The sap flows in spring when the maple trees still have snow on their feet. Tapped to a depth of 3 cm, the trunk offers its water, which is collected in a bucket. Transported to the sugar shack, in the heart of the maple grove, this water is brought to a boil and transformed into syrup, then thickened and becomes maple sugar.

The Legend of Maple Sugar

An Indian legend tells us its story. This happened at the beginning of spring. An old Micmac woman went to collect maple sap. She put some in a pot and placed it above her teepee fire. Tired, she lay down to rest. When she woke up, she found a clear, golden, and sweet syrup.

More Information
More Information
Allergen Absence
Native country Canada
Genus and botanical species Acer saccharum
Ingredients maple sugar
Nutritional Info VN Energie pour 100 g (energy for 100g) : 1268 kJ / 303 kcal
VN Matière grasse (fat) : 0 g
Dont acide gras saturés (of which saturated fat) : 0 g
VN Glucides (carbohydrate) : 90.9 g
Dont sucres (of which sugars) : 90.9 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 0 g
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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