Pikoodinigan - Recipe from Chef Cezin Nottaway
- 2 cups (500 ml) Awazibi maple syrup (any other brand of maple syrup can be used, but Awazibi maple syrup is the best for this recipe)
Bring maple syrup to a boil in a large pot (maple syrup should be about an inch in
depth). Let simmer for about an hour or until maple syrup attains candy-like thickness.
Stir until it starts to turn a light brown color. Pour into aluminum pie tins.
Let Pikoodinigan cool for 15 minutes. Remove and flip to cool other side.