Maple and Black Pepper Pecans
Need to stave off your gang’s hunger while you put the finishing touches on the holiday meal? These addictive spicy-sweet nuts are just the thing. They’re also perfect with cocktails, so keep that in mind for your next dinner party.
Yields 2 cups
1 Tbs. egg white (1/2 large egg white), lightly beaten
1/4 cup pure maple syrup
1 oz. (2 Tbs.) unsalted butter, melted and cooled slightly
Coarsely ground black pepper
8 oz. (2 cups) pecan halves
Position a rack in the center of the oven and heat the oven to 325°F.
In a medium bowl, whisk the egg white with 1 tsp. salt until very frothy, about 1 minute. Whisk in the maple syrup, butter, and 2 tsp. pepper; then stir in the pecans with a heatproof spatula.
Spread the nuts on a rimmed baking sheet and bake, stirring once or twice with the spatula, until they have absorbed all the glaze and are a shade darker, 15 to 20 minutes. Transfer to a rack and let cool for about 5 minutes. Stir with the spatula and continue to cool until crisp, about 5 minutes more.
The pecans will keep in an airtight container for 2 weeks.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 119
, pp. 21
August 30, 2012