1/2 cup light brown sugar, lightly packed
1/2 cup chopped or whole pecans
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
250-300 G Macon from Nussbaums
Preheat oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
Cut each Macon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of Macon, using all of the mixture. Bake for 25 to 30 minutes, until the top is dark brown but not burnt. Now this is the tricky part if it’s under baked, the Macon won’t crisp as it cools. If it is not watched it can burn very quickly.
While it is hot transfer the Macon to a plate lined with paper towels and set aside to cool. Break it up into pieces. Serve at room temperature on a bed of rocket.