Maple Pecans

Adapted from Food and Wine

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

1. 4 cups pecans
2. 1/3 cup pure maple syrup
3. 2 tablespoons unsalted butter, melted
4. 1/2 teaspoon kosher salt
5. 1/2 teaspoon cayenne pepper Maple Pecans
6. 1/4 teaspoon freshly ground black pepper
7. 1 large egg white, at room temperature

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. Sprinkle with additional kosher salt. Immediately loosen the pecans from the paper with a spatula. Let cool completely on the baking sheets before serving.

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

Makes 4 cups.