Ingredients
- 2 ounces maple syrup, preferably organic and thick, with a strong flavor
- 1/4 cup butter
- Salt and freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 pound pecan halves, toasted
- 2 rosemary branches, leaves removed
Directions
In saucepan heat half of the syrup over medium temperature. Add butter, salt, pepper, and cayenne. Add nuts and cook 3 minutes, nuts will begin to stick together. Add remaining 1/2 of the maple syrup and cook until it begins to caramelize. Add the rosemary leaves and toss. Immediately remove from the heat. Cool on a silpat sheet.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By Tarna77
on March 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made these to go with a simple salad, and was thrilled with the results. I halved the cayenne, which left enough bite, but didn't make it too potent; and skipped the rosemary all together as I didn't think it would fit in with the flavours I was using. I will definitely be making these again.
By lookiecookie_10...
Salisbury, MD
on August 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These had a good taste, but I made them during a heat wave. Not a good idea as they were sticky. If I make them again, I won't toast the pecans first. They were just on the edge of being burned by the time the syrup thickened.
Read all 2 reviews