Ingredients

3/4 cup hickory nut halves or coarsely chopped pecans (3 ounces)

1/2 stick (1/4 cup) unsalted butter

1 tablespoon pure maple syrup

1 teaspoon salt

2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact

1/4 teaspoon black pepper

1 tablespoon cider vinegar

• Special equipment: a Japanese Benriner or other adjustable-blade slicer

Description

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