If you have a little mini chopper or food processor, it is quick work to make the spice mixture. If you don't, no worries, the only thing that must be minced up is some fresh rosemary. The spice mixture is listed below. Note that the paprika is smoked. It used to be difficult to find smoked paprika, but it is becoming much more common. One easy place to order it is Penzey's. It lends a unique smoky flavor to these nuts, and well as to the brisket I blogged about earlier. If you have it, you'll find uses for it.
Spice mixture:
2 TBS brown sugar
2 TBS minced rosemary (don't use dried -- it will burn)
2 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground black pepper
1 tsp salt
1/4 tsp cinnamon
1/2 tsp tabasco
2 tsp Worcestershire sauce
I like my pecans nice and spicy, so I tend to be generous with the measurements. You'll also need 1 1/2 pounds to 2 pounds of pecan halves and 4 tablespoons of butter.
Heat your oven to 325. Heat the butter in a pan over medium high heat. As soon as it begins to foam, dump in the pecans.
toasting the pecans in the butter for five minutes
brings out the aroma and crisp texture of the nuts
The spice mixture is then added to the pan, and tossed with the pecans to coat.
If you are having trouble getting the spice mixture to distribute evenly, just add in a quarter cup of water and stir until the nuts are evenly coated. Spread the coated nuts on a cookie sheet, and bake in the oven for 15 minutes if you did not add the water.
a quick spin in the oven insures golden, crunchy nuts
If you did add the water, bake the nuts for about 35 minutes. Take the pan out of the oven and allow the nuts to cool completely. Store them in plastic containers or plastic bags. If they are not crispy enough, give them another 15 minutes in the oven, but be patient. Let them cool first. They crisp up as they cool.
a bowl of spicy nuts is a nice addition
on any appetizer table
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