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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Place 2 tbsp caster sugar in a small pan with 1 tbsp water. Heat for 2 mins, without stirring, until the sugar dissolves. Tip in 85g pecans and cook until the sugar turns golden brown and coats the nuts. Sprinkle over a pinch cayenne pepper, season with a little salt, then turn out onto baking paper, separating out nuts as much as you can. Leave to cool. Will keep in an airtight container for up to 1 week.

RECIPE TIPS
PEACH FIZZ

Use a sharp knife to make a small cross in the bottom of a peach. Put in a bowl of boiling water, leave for 30 secs, then peel away the skin and remove the stone. Whizz in a blender with 4 tsp orange liqueur (try Triple Sec or Grand Marnier) and pass through a fine sieve; use a juicer if you have one. Pour into 2 glasses and top up each with chilled sparkling wine.

Recipe from Good Food magazine, July 2009

Authors

Emma Lewis
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