T’was the Night Before Febgiving Alpha…

by

And I’m making candied pecans, to go with the doubledecker apple/bourbon pecan pie, two loaves of pumpkin bread and pound cake that we’ve got banked up in anticipation of tomorrow’s event.

Here’s the recipe for Sweet and Spicy Candied Pecans, via Epicurious. They are, in fact, delicious. Pecan flavor leads, sweetness follows, and a peppery/spicy bite brings up the rear. Really pleasant, and they’ll go great with our pre-feast cheese and cordial hour.

Sweet and Spicy Pecans

yield: Makes 1 1/2 cups

Ingredients

  • Nonstick vegetable oil spray
  • 3 tablespoons light corn syrup
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon (generous) freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups pecan pieces

Preparation

Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: