Recipe courtesy of Nigella Lawson

Maple Pepper Pecans

Name: Maple Pepper Pecans
Prep time: P0Y0M0DT0H2M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 1/3 cups
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

0 Reviews

Yield: 3 1/3 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

310

Total Fat

28

Saturated Fat

5

Carbohydrates

15

Dietary Fiber

3

Sugar

11

Protein

3

Cholesterol

12

Sodium

127

Total: 35 min
Prep: 2 min
Inactive: 30 min
Cook: 3 min

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.

Maple Pepper Pecans

Ingredients

Directions

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