Brussels Sprouts with Maple Candied Pecans

1. 1

   Clean the sprouts by peeling the outer layers.

2. 2

   Quickly blanch in boiling salted water and then remove to an ice water bath.

3. 3

   Soak the pecans in boiling water, then remove and dredge in maple sugar.

4. 4

   Reserve maple sugar for later.

5. 5

   Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute.

6. 6

   Remove from oil and drain on paper towels.

7. 7

   Immediately sprinkle with remaining maple sugar.

8. 8

   Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches).

9. 9

   Let butter brown, then add sprouts and saute in browned butter until tender.

10. 10

    Add the candied pecans.

11. 11

    Deglaze the pan with a bit of chicken stock.

12. 12

    Season with salt and pepper, to taste, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.