Photo: Maple Pepper Pecans Recipe
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.
Ingredients
- 1/2 stick unsalted butter
- 1/2 cup maple syrup
- 1 1/2 teaspoons table salt
- 1 teaspoon cayenne pepper
- 3 1/3 cups pecan halves
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By jomarex
on December 31, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yes, tasty, but to have something you don't have to eat with a spoon, cook the maple syrup mixture to soft ball stage ('til it looks foamy and thick, before stirring in pecans. I also dusted some blender-powdered sugar through there, and they really don't stick together.
Also, the one teaspoon cayenne might be a little much for a lot of people. If you have wimpy taste buds, I would cut that down a bit.
By estahouse5
Washington, DC
on October 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
They came out just a little too sticky, but tasted great!
By Chef BJ1
Marietta, GA
on November 23, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Instead... pan roast the nuts. Once the nuts are starting to release their oils, take them off the heat, add enough sugar just to cover and cayenne if you like. Stir them around and let the sugar melt. Move to a silpat and spread them out. As they cool, they will no longer be sticky. Place them in a serving bowl and enjoy.
Read all 6 reviews