Maple and Black Pepper Pecans

Serves 8

Yields 2 cups

by Shelley Wiseman
from Fine Cooking
Issue 119
Last Edit Date: 12/20/2012 9:54:01 AM

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.

more about:

1 Tbs. egg white (1/2 large egg white), lightly beaten
Kosher salt
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.

Leftovers

The pecans will keep in an airtight container for 2 weeks.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 3.5; Protein (g): 3; Monounsaturated Fat (g): 12; Carbohydrates (g): 11; Polyunsaturated Fat (g): 6; Sodium (mg): 140; Cholesterol (mg): 10; Fiber (g): 3;

Photo: Scott Phillips

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by chefjeff, 11/29/2012How many glazed nut recipes do I need to have? Well, I guess the answer is that as long as they can be very unique recipes, there is no limit. We sipped on Bourbon last night, along with these fabulous Pecans. The pepper provided a flavorful and gentle heat that was very pleasing, and the sweetness was seductively mild with the addition of the Kosher salt....I used "Grade B" Maple syrup by the way. In our little family, we like when glazed nuts are deeply toasted, and not a bit tacky from the glaze. I made half the recipe, and baked 10 minutes, stirred, baked 10 more minutes, stirred, and then a final 5 minutes. Additionally, when the nuts were done baking, I turned off the oven, opened the door for maybe 3 minutes to let out a goodly amount of the heat, and then I closed the oven door to let the nuts dwell until completely cool. The resulting Pecans were toasted throughout, shatteringly crisp, and so flavorful. A keeper of a recipe for sure, not to mention that they would make a phenomenal gift, as they are so unique.

by spiceydeb, 11/22/2012I found these to be a little mild and lacking in flavour, however I accidentally used a pound of pecans, not 8 ounces as specified in the recipe. Perhaps with less pecans the flavour would be more pronounced. Not the best spiced pecan recipe I've made, probably won't make again.

by ppanuccio, 11/21/2012