Maple Roasted Pecans

I serve these anytime I can come up with an excuse to do so; summer cocktail parties, fall gatherings, family parties, holiday parties, any old sunny afternoon. They're positively addictive.

The recipe is for a smaller quantity but all you have to do is double or triple it if you're serving a larger crowd.

Variations: Ancho chili powder, sweet and hot paprika, ground cumin and cumin seed are wonderful spices to use in this recipe.

Difficulty: Easy

Serves: Yields 1/4 – 1/2 cup, enough to top an entrée or side dish.

Ingredients

1/4 – 1/2	cup pecan halves
2	teaspoons olive oil
1 – 2	Tablespoons 100% pure maple syrup
	Coarse salt and cracked black pepper

Preheat oven to 450. Put all ingredients in a small bowl and toss until well coated. Pour onto a cookie sheet and bake just until golden brown and crisp, about 5-7 minutes. You must watch the pecans carefully. They go from perfect to burnt inside of two minutes.

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