Maple-glazed Brussels Sprouts and Maple Champagne Cocktail are recipes that call for pure maple syrup. Crunchy Maple Granola is another recipe that uses pure maple syrup.
For Maple-glazed Brussels Sprouts, trim and halve 1 pound of Brussels sprouts. Add 2 tablespoons each of maple syrup and olive oil to a bowl, and mix in 10 peeled and halved garlic cloves. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the Brussels sprouts, and then toss to coat. Pour the Brussels sprouts onto a baking sheet. Roast at 400 degrees Fahrenheit for 20 minutes.
To make a Maple Champagne Cocktail, simply pour 2 tablespoons maple syrup into the bottom of a champagne flute. Fill the flute with Champagne, and top with pomegranate seeds.
For Crunchy Maple Granola, pour 12 cups oats, 1 1/2 cups slivered almonds and 1 1/2 cups pecan pieces into a large bowl. Next, heat 3 cups pure maple syrup and 3 teaspoons of salt into a non-reactive pot to boiling, Remove from the heat, and stir in 4 teaspoons vanilla extract. Pour this mixture over the dry ingredients, and then stir with a rubber spatula.
Pour the granola mixture onto baking sheets lined with a non-stick baking mat or parchment paper. Form the granola into large clumps. Bake in the over at 275 degrees Fahrenheit for 40 minutes, rotating the pan every 10 minutes.