Preheat the oven to 180°C. Line a baking tray with parchment paper or a silicone sheet.
Gently melt together the butter, dark brown sugar, stirring with a spatula.
Add the chipotle, cinnamon and salt to the pan.
Pour in the maple syrup last and mix well.
Spread the pecan nuts out on the lined baking tray and pour over the sticky sauce.
Mix well with a spatula.Bake for 10 minutes until toasted and fragrant
When the nuts come out of the oven, give them a good stir.
Allow the nuts to cool on the tray for a few minutes before serving. Or cool completely before packaging up as a gift.
Festive Foodie recipe supplied by Rozanne Stevens
