I serve these anytime I can come up with an excuse to do so; summer cocktail parties, fall gatherings, family parties, holiday parties, any old sunny afternoon. They’re positively addictive.
The recipe is for a smaller quantity but all you have to do is double or triple it if you’re serving a larger crowd.
Variations: Ancho chili powder, sweet and hot paprika, ground cumin and cumin seed are wonderful spices to use in this recipe.
Difficulty: Easy
Serves:
Yields: ¼ – ½ cup, enough to top an entrée or side dish.
Ingredients
- ¼ – ½ cup pecan halves
- 2 teaspoons olive oil
- 1-2 Tablespoons pure maple syrup from Canada
- Coarse salt and cracked black pepper
Preheat oven to 450°. Put all ingredients in a small bowl and toss until well coated. Pour onto a cookie sheet and bake just until golden brown and crisp, about 5-7 minutes. You must watch the pecans carefully. They go from perfect to burnt inside of two minutes.
