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.
Recipe courtesy of Nigella Lawson
Save Recipe Print
Maple Pepper Pecans
Total:
35 min
Prep:
2 min
Inactive:
30 min
Cook:
3 min
Yield:
3 1/3 cups
Level:
Easy
Total:
35 min
Prep:
2 min
Inactive:
30 min
Cook:
3 min
Yield:
3 1/3 cups
Level:
Easy

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.

Photograph by Lara Robby/Studio D

More from:

Appetizers

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pecan Pie

Recipe courtesy of Ree Drummond

Maple Bread with Soft Cheese

Recipe courtesy of Amy Thielen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Banana Bread with Pecans

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories