Maple Pecans

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 4 cups Pecans

• Dairy

  • 2 tbsp Butter, unsalted

Found on foodandwine.com

Description

Ingredients

• 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

Directions

• 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°. 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. 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.