Thursday, December 1, 2011
Busy Cooking: Spiced Pecans
This Thanksgiving, my brother, who likes nuts, was coming to visit. I wanted to make these nuts because I knew that he would really like them. I couldn't find my friend's recipe, so I resorted to my trusty America's Test Kitchen TV Show Cookbook for a spiced pecan recipe. Their recipe called for Bourbon, I didn't have any and even if I did, I don't really like rum, so I left it out. These nuts were soooo delicious and easy to make, and with the 2 tsp vanilla in the glaze, they smelled great too. I made them four days before Thanksgiving, I had to hide them so Hazel and I wouldn't eat them all. They stayed fresh and crisp right up until the day after Thanksgiving, when I polished them off.
If you're going to a party this month or anytime really and need something simple, quick, and sure to be a hit, try these! In total, they took ten minutes to make. We liked them so much, I have 2.5 lbs in the freezer waiting to be glazed!
2 cups pecan halves
2 TBSP sugar
3/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp allspice (I omitted because I didn't have any)
1 TBSP unsalted butter
2 tsp vanilla
1 tsp brown sugar
OPTIONAL: 1 TBSP rum
1) Preheat oven to 350', place pecans on baking sheet that is lined with parchment paper (for easier clean up) in an even layer. Bake in oven for 8 minutes.
2) While pecans are in the oven, prepare the spice mix by mixing all the ingredients together in a large bowl, set aside.
3) Make the glaze- add all the ingredients to a medium pan and whisk constantly over medium-high heat until is reaches a boil. Stir in the pecans and continue cooking until almost all the liquid has evaporated, about 1-2 minutes.
4) Toss the glazed pecans into the bowl with the spice mix. Place spiced pecans back on baking sheet to cool before eating. Store in an airtight container- 5-7 days.