Recipe courtesy of Nigella Lawson
Recipe courtesy of Nigella Lawson
Watch how to make this recipe.
Maple Pepper Pecans
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- Total: 35 min
- Prep: 2 min
- Inactive: 30 min
- Cook: 3 min
- Yield: 3 1/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 310
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 127 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 310
- Total Fat
- 28 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 127 mg
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.
