Maple And Black Pepper Pecans Recipes

MAPLE AND BLACK PEPPER PECANS

Maple and Black Pepper Pecans image

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.

Provided by Shelley Wiseman

Yield Yields 2 cups

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : ServingSize 8, Calories 250 kcal, Fat 210 kcal, SaturatedFat 3.5 g, TransFat 23 g, Carbohydrate 11 g, Fiber 3 g, Protein 3 g, Cholesterol 10 mg, Sodium 140 mg, UnsaturatedFat 18 g

MAPLE PEPPER PECANS

Maple Pepper Pecans image

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.

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 35m

Yield 3 1/3 cups

Number Of Ingredients 5

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

Steps:

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.

MAPLE-MOLASSES PECANS

Maple-Molasses Pecans image

Use these pecans to garnish chef Tom Douglas's Brown Butter Kale recipe.

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for baking sheet (optional)
2 tablespoons honey
2 tablespoons pure maple syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
Pinch of salt
8 ounces pecan halves
1 tablespoon unsalted butter, melted

Steps:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray or line with a nonstick baking mat; set aside.
In a large bowl, mix together honey, syrup, molasses, vanilla, and salt. Add pecans and toss to combine. Spread pecans in a single, even layer on prepared baking sheet. Transfer to oven and bake for 15 minutes, stirring halfway through cooking.
Remove pecans from oven and transfer to a large bowl; stir in melted butter. Spread pecans on a baking sheet lined with parchment paper; let cool completely.

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