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Maple Pepper Pecans
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.
- Total: 35 min
- Prep: 2 min
- Inactive: 30 min
- Cook: 3 min
- Yield: 3 1/3 cups
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- Total: 35 min
- Prep: 2 min
- Inactive: 30 min
- Cook: 3 min
- Yield: 3 1/3 cups
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.
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