TIP: Store remaining candied pecans in an airtight container for 2 weeks. Pecans can be served with cheese or over other salads.

Ingredients

1 1/2 cups (180g) pecans

2 tbsp brown sugar

1/4 tsp cayenne pepper

2 tsp honey

300g green beans

1 bunch broccolini, ends trimmed, halved

1 bunch asparagus, ends trimmed, halved

Lemon-infused olive oil, for drizzling

Merlot salt or pink Himalayan salt flakes

Method

1.

Preheat oven to 180ÆC. Line an oven tray with baking paper. Put pecans, sugar, cayenne and honey in baking tray and toss until pecans are coated. Roast for about 13 minutes, stirring once, until pecans have darkened and caramelised. Remove and allow to cool. Roughly chop.

2.

Cook beans, broccolini and asparagus in boiling water for 2-3 minutes or until just tender. Drain and transfer to a serving plate. Sprinkle over some of the pecans and drizzle with oil. Sprinkle with salt and serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

1.

2.

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