Recipe courtesy of Joey Campanaro

Brussels Sprouts with Maple Candied Pecans

  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 12 servings
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3 pounds mini Brussels sprouts, preferably from Holland

2 cups pecan halves

1 cup maple sugar

Peanut or vegetable oil, for deep-frying

1 pound unsalted butter

1 cup chicken stock

Salt and pepper


  1. Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
  2. Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
  3. Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
  4. Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.
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