Shredded Brussels Sprouts

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 Equipmenta Japanese Benriner or other adjustable-blade slicer

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.

3. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. 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.

notes: ·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.