There's something......... how should I say it............
........................THEY TALK!! ....................You probably don't believe me, but just try making a batch and then stashing them away for a rainy day or for gift-giving or to use on a wonderful Autumn Asian Pear Salad with Maple Vinaigrette (tomorrow's recipe)! Yes, just try it! You'll see........there's a good chance you'll find out what I'm talking about............. they beckon your name.............. quite seductively, low and alluring, and............ before you know it, the nut bag becomes a crumb bag! I guess this might be where the word addicting comes from! But really, you have to give them a try to experience this amazing (delicious) phenomenon! :)
Maple & Sea Salt Pecans
Ingredients:
2 cups pecans
¼ cup pure maple syrup
1 tablespoon butter, melted
1 teaspoon cinnamon
¼ teaspoon freshly ground black pepper
1 large egg white, at room temperature
½ teaspoon sea salt
Directions:
1. Preheat the oven to 350°. Spread the pecans on a large rimmed baking sheet and toast until they are fragrant, about 10 minutes. Let the pecans cool.
2. Lower the oven temperature to 250°. Line a baking sheet with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter and cinnamon and pepper.
¼ cup pure maple syrup
1 tablespoon butter, melted
1 teaspoon cinnamon
¼ teaspoon freshly ground black pepper
1 large egg white, at room temperature
½ teaspoon sea salt
Directions:
1. Preheat the oven to 350°. Spread the pecans on a large rimmed baking sheet and toast until they are fragrant, about 10 minutes. Let the pecans cool.
2. Lower the oven temperature to 250°. Line a baking sheet with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter and cinnamon and pepper.
3. In a medium bowl, whisk the egg white until frothy. Add half of the beaten egg white to the pecans (discard the other half - or double the recipe and use it all - I just couldn't afford 4 cups of pecans - yikes! they're crazy expensive right now!) and toss well. Spread the pecans on the lined baking sheet in a single layer. Bake for 40 minutes, until the nuts are golden brown.
4. Immediately sprinkle with the sea salt and loosen the pecans from the paper with a spatula. Let cool completely on the baking sheets before serving. MAKE AHEAD: the nuts can be stored in an airtight container for up to 1 week (who are we kidding? - they will NEVER last that long!)
Adapted from Food and Wine
I could eat the whole jar full... yum!
ReplyDeleteHow funny, Chris - I just made Sugar and Spice Pecans. And, I quoted you on my blog post!
ReplyDeleteThey look dangerous as In one would never be enough, maybe 1 jar I would need.
ReplyDeleteGreat post and take care..
I love trying out spiced pecans, I've made some really spicy ones before and ones that are a bit too sweet. These sound just perfect!
ReplyDeleteI know a surefire way to silence the chatter!! Yummy yum.
ReplyDeleteYou always crack me up, Sandra!
ReplyDeleteThose look so fabulous! I'm pinning this to my things I want to try. :)
ReplyDeleteI just bet these pecans would talk to me...and I would likely respond to. They look so delicious, sweet and salty is such a weakness. Thanks!
ReplyDeleteThese look amazing, Chris. I will be making these {and hopefully sharing them, too, if they last that long!}.
ReplyDeleteOh wow. I want to make these, but I am a little scared to. Nuts are my weakness and these...oh wow. Mouth watering!
ReplyDeleteYum, these nuts sound good...perfect with the salad you made.
ReplyDeleteSpiced nuts are just perfect for fall. I like to mix them into a caramel, harden, break into bits and then mix into warm sweet potatoes. All the spices melt into the potatoes, but you still get a crunch from the nuts. Add a bit of cayenne for a little extra spice with the sweet.
ReplyDeleteThe Dinner Belle for Kimberlybelle.com
I can believe that. I made maple walnuts last year for Christmas presents. They were so unbelievably addictive I couldn't stop. The fact that they took about 5 minutes to make did not help keep me away.
ReplyDelete