Maple Pepper Pecans

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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.

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They came out just a little too sticky, but tasted great!

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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.

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I added a little garlic powder to the mix and cut back on the syrup and they came out beautifully.

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My roommates will eat anything and these have been in my fridge for like a week. They taste good but nothing to write home about. They also stayed really sticky and I thought they would get like candied nuts. They also make a big mess.

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These are really delicious. The cayenne cuts through the sweetness of the maple syrup. They have a very mild heat to them and are not overly hot at all. They definitely do stay sticky, so I included a spoon in the serving dish. Also, the recipe doesn't say to do it, but make sure your Silpat or foil is on a rimmed baking sheet because the syrup does spread when you pour out the pecans.