I cannot, just cannot, allow myself to have even one of these as I'm setting them out or I know there will be none left for the party. They're best eaten still a little warm (though be careful that they're not hot or everyone will have a burnt mouth) though still very good cold and, as with the olives, make a good present, bunged into a jar and tied with a ribbon or somesuch.
Recipe courtesy of Nigella Lawson
Save Recipe Print
Maple Pepper Pecans
Total:
35 min
Prep:
2 min
Inactive:
30 min
Cook:
3 min
Yield:
3 1/3 cups
Level:
Easy
Total:
35 min
Prep:
2 min
Inactive:
30 min
Cook:
3 min
Yield:
3 1/3 cups
Level:
Easy

Ingredients

Directions

Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve.

Photograph by Lara Robby/Studio D

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