Another recipe shared with me from my USA trip. These are popular in the midwest. Can be eaten on their own with a cold beer or used as a garnish in salads
1 tbsp vegetable oil
2 tbsp maple syrup
1 tbsp kashmiri chilli
1/2 tsp salt
250 g pecan halves
Preheat the oven to 130C fan. Line a baking sheet with foil and lightly grease.
Whisk together the vegetable oil, maple syrup, chilli powder and salt. Tip in the pecans and stir to coat. Spread out in an even layer onto the tray. Place in the oven and roast for 35-40 minutes, stirring the nuts every 15 minutes. Keep an eye towards the end to make sure they don’t burn.
Remove from the oven, sprinkle with a little extra sea salt to taste. Leave to cool. Store in an airtight container at room temperature for up to 2 weeks.
Maple & Chilli Roasted Pecans
Ingredients
- 1 tbsp vegetable oil
- 2 tbp maple syrup
- 1 tbsp kashmiri chilli powder
- 1/2 tsp salt
- 250 g pecan halves
Instructions
- Preheat the oven to 130C fan. Line a baking sheet with foil and lightly grease.
- Whisk together the vegetable oil, maple syrup, chilli powder and salt. Tip in the pecans and stir to coat. Spread out in an even layer onto the tray. Place in the oven and roast for 35-40 minutes, stirring the nuts every 15 minutes. Keep an eye towards the end to make sure they don't burn.
- Remove from the oven. Sprinkle with some salt to taste. Leave to cool. Store in an airtight container at room temperature for up to 2 weeks.
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