This recipe comes from pas­try chef, David Chow. I think it’s the per­fect bal­ance of sweet and savoury, and it goes very well in dishes like the Red Deer Salad but is also good on a cheese and char­cu­terie board.

Do you have a favourite recipe for spiced nuts? can­died nuts? beer­nuts? Let us know, we’d love to hear from you.

Ingredients

• 1.5 kg pecans, toasted
• 225 ml maple syrup
• 4 tsp cinnamon
• 3 tsp salt
• 7 tsp cayenne
• 6 Tbsp sugar

Step (just one!)

Toss it all together and bake at 350 for ten min­utes, tak­ing the tray out to stir once at the 5 minute mark.

Pastry assis­tant, Brittany Peglar and chef David Chow relax on a patio after a day full of mak­ing wed­ding cakes, petits fours and macarons.

Related posts:

1. Red Deer Salad