- Active Time 10m
- Total Time 1h
4 cups (Serves 8)
This recipe makes enough for the stuffing, with extra to serve as nibbles before the meal.
- 1 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon each ground white pepper, nutmeg, cloves and allspice (or 4 teaspoons quatre épices)
- 4 cups pecan halves (about 12 ounces)
- 1/4 cup butter, melted
- 1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)
May be Prepared up to Two Weeks Ahead:
Heat the oven to 350 degrees F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 minutes. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 minutes longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 minutes and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely.
Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.
Serving size = 1/2 cup
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
481 calories; 44g total fat; 16mg cholesterol; 1166mg sodium; 22g carbohydrates; 6g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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