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Maple And Black Pepper Pecans

eed to stave off your gang’s hunger while you put the finishing touches on the holiday meal? These addictive spicy-sweet nuts are just the thing. They’re also perfect with cocktails.

Serves 4people
tbs egg white (1/2 large egg white), lightly beaten
kosher salt
cup pure maple syrup
oz (2 Tbs.) unsalted butter, melted and cooled slightly
coarsely ground black pepper
oz (2 cups) pecan halves
Position a rack in the center of the oven and heat the oven to 325°F.
In a medium bowl, whisk the egg white with 1 tsp. salt until very frothy, about 1 minute. Whisk in the maple syrup, butter, and 2 tsp. pepper; then stir in the pecans with a heatproof spatula.
Spread the nuts on a rimmed baking sheet and bake, stirring once or twice with the spatula, until they have absorbed all the glaze and are a shade darker, 15 to 20 minutes. Transfer to a rack and let cool for about 5 minutes. Stir with the spatula and continue to cool until crisp, about 5 minutes more.

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