One cup whole pecans
1/4 cup maple syrup (I like grade A dark amber)
1/4 tsp. chili powder


Preheat the oven to 375 (a toaster oven works great). Line a baking sheet with aluminum foil. Arrange the pecans on a baking sheet in a single layer. Try to keep the individual nuts from touching each other.

In a small bowl whisk the chili powder and maple syrup together with a fork. Now drizzle the syrup over the pecans. Try to coat the nuts completely by sliding them around on the baking sheet so all the syrup is used.

Place in the oven. Bake for 10 to 12 minutes, until the syrup has just begun to brown or blacken; don't let the nuts burn.

Remove and immediately arrange the pecans on a dish, making sure they do not touch one another; if you leave them in a pile they will cool into a brittle.

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