Maple Pecans

These nuts are an addictive combination of sweet, spicy and sticky-crunchy.


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  • Servings: Makes 4 cups

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  • 4 cups pecans
  • 1/2 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg white, at room temperature

How to make this recipe

  1. Preheat the oven to 350°. Spread the pecans on a large rimmed baking sheet and toast until they are fragrant, about 10 minutes. Let the pecans cool. Lower the oven temperature to 250°.

  2. Line 2 baking sheets with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter, salt, cayenne and black pepper. In a medium bowl, whisk the egg white until frothy. Add the egg white to the pecans and toss well.

  3. Spread the pecans on the lined baking sheets in a single layer. Bake for 40 minutes, until the nuts are golden brown. Immediately loosen the pecans from the paper with a spatula. Let cool completely on the baking sheets before serving.

Make Ahead

The nuts can be stored in an airtight container for up to 1 week.

Contributed By Photo Recipes and images excerpted with permission from Published November 2011

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