Maple Pepper Pecans
Recipe courtesy Nigella Lawson, 2007
Show: Nigella Express
Episode: Holiday Snaps
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.
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
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.
0 comments:
Post a Comment