Maple Pepper Pecans

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.