Rebirth Brunch

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Bryant Terry

Published

March 17, 2008

Maple-Coated Pecans

The Feud Between Djimon Hounsou and the His Children’s Mother Just Got Messy — Now The Cops Are Involved

How the Gullah-Geechee People Stopped Gentrification Dead in its Tracks… For Now

13 Years After ‘Being Mary Jane’ Premiered, Here’s Where the Cast Is Now!

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Yield: 1 pound (4 cups)

1 pound (4 cups) pecan halves

1/4 cup olive oil

1/4 cup maple syrup

1/2 cup organic raw cane sugar

· Preheat the oven to 375°F.

· Spread the pecans on a large baking sheet and toast for 4 minutes, stirring halfway through the cooking.

· Remove the pecans to a large mixing bowl, combine with the oil, and stir with a spoon until thoroughly coated. Add the maple syrup, stir until well coated, then add the sugar and stir until well coated.

· Warm a large heavy cast-iron skillet to medium-high. Add the pecans, scraping the bowl to remove all the juices, and stir constantly with a spoon until the pecans are fragrant and most of the liquid has evaporated, about 2 1/2 to 3 minutes.

· Transfer nuts to parchment paper to cool for 10 minutes.

· Serve warm.

Memphis native Bryant Terry is an eco chef, author and food justice activist based in Oakland, Calif. His second book will be published by Da Capo/Perseus in 2009.

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