Shredded Brussels Sprouts with Maple Hickory Nuts

Ingredients

• 0.3 teaspoon pepper black
• 2 pounds brussels sprouts 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon maple syrup pure
• 3 ounces pecans coarsely chopped
• 1 teaspoon salt 
• 0.3 cup butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• ziploc bags

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt.
3. Add maple glaze to hot nuts and toss to coat.
4. Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.
5. Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes.
6. Add vinegar and sauté, stirring, 1 minute.
7. Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.
8. ·Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room temperature.·Brussels sprouts can be sliced 1 day ahead and chilled in a sealed plastic bag lined with paper towels.