1 granny smith apple, very thinly sliced
70g pecan nuts
For the syrup
1 cinnamon stick
1 vanilla pod, deseeded
2 cardamom pods, bruised
1 long pepper
1 lemon, zested
A pinch of salt
1 Preheat the oven to 110C/230F/gas mark ¼. Place all the syrup ingredients, except the salt, into a small saucepan. Cook on a low heat, stirring, to dissolve the sugar. Then raise the heat to medium and boil the syrup for 3‑4 minutes until slightly thickened.
2 Line two flat baking trays with parchment, lay out the apples on one of them and brush with the syrup. Then discard the spices, add a small pinch of salt and toss the nuts in the remaining syrup. Spread on the second tray.
3 Bake the pecans for 30 minutes, then add the apples and return to the oven for an hour.
4 Take the apple slices off the tray while they are still warm, otherwise they will stick. Store in an airtight container.