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Recipe courtesy of Nigella Lawson
From: Food Network Magazine

Maple Pepper Pecans

  • Level: Easy
  • 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.
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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

  1. 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

Recipe courtesy of Nigella Lawson(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

Categories:

Nut Recipes Recipes for a Crowd Gluten Free Low Sodium

More from:

Appetizers

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7 Reviews
Add Your Review

jomarex

Yes, tasty, but to have something you don't have to eat with a spoon, cook the maple syrup mixture to soft ball stage ('til it looks foamy and thick, before stirring in pecans. I also dusted some blender-powdered sugar through there, and they really don't stick together.<br /><br />Also, the one teaspoon cayenne might be a little much for a lot of people. If you have wimpy taste buds, I would cut that down a bit.

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