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