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
- 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
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.)