member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Just-Right Cocktail Pecans

    Source of Recipe

    From "Southern Appetizers" by Denise Gee

    Recipe Introduction

    "Why people insist on turning pecans into wickedly womped-up, indestructible globs of complex seasonings is beyond me. These aren't too sweet or too spicy; they're just right for any gathering. They even get better over time."

    List of Ingredients

    â—¦ 1 ½ pounds pecan halves
    â—¦ ½ cup unsalted butter
    â—¦ 2 tablespoons brown or granulated sugar, plus more if needed
    â—¦ 1 teaspoon ground cinnamon
    â—¦ 1 teaspoon ground nutmeg
    â—¦ ½ teaspoon ground black pepper
    â—¦ ½ teaspoon cayenne pepper
    â—¦ Salt

    Recipe

    Preheat the oven to 300° F. Place the pecan halves in a medium bowl.

    In a small sauté pan over low heat, melt the butter and stir in the brown sugar, cinnamon, nutmeg, black pepper, ¼ teaspoon of the cayenne, and 1 teaspoon salt. Once the sugar is dissolved, 1 to 2 minutes, remove the mixture from the heat. Pour the mixture over the pecans and use a rubber spatula to gently combine and evenly coat the pecans.

    Spread the seasoned pecans evenly on a large rimmed baking sheet and bake for 20 to 22 minutes, stirring every 5 minutes, shaking to even out the pecans on the pan before returning them to the oven.

    When the pecans are done, they will be a dark golden brown and very aromatic. After removing the pecans from the oven, sprinkle the remaining ¼ teaspoon cayenne atop them and add more salt and sugar, if desired. Cool the seasoned pecans on a paper towel-lined pan.

    Store in an airtight container for up to 1 week at room temperature or up to 1 month in the freezer.

    Serves 12 (about ½ cup each)

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â