glazed pecans
Jun. 9th, 2013 02:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sevlatest stab at the candied pecans my household eats like, well, candy:
1/4c orange juice
1/3c dried cranberries
4T brown sugar
dash salt
1 tsp freshly ground black pepper, plus some more
2-1/2c pecan halves
2T butter-or-substitute-of-choice
zest of 1 orange
Soak cranberries in orange juice. Mix brown sugar, salt, and pepper together in small bowl & set aside.
In a heavy-bottom skillet, toast pecans over medium heat until they're toasty, 4ish minutes. Add butter & stir until butter is melted and pecans are coated.
Turn heat to low, and pour in brown sugar mixture. Stir until it's evenly distributed.
Pour in orange juice and cranberries and immediately start stirring. Keep stirring until all the sugar has been taken up by the juice.
Turn heat back up to medium and stir constantly until the liquid is thick and sticky and mostly stuck to the pecans instead of beading up on the bottom of the pan.
Transfer pecans to a parchment-lined baking sheet. Let cool a bit, and then sprinkle zest all over. Grind a bit more black pepper (to taste). Stir. Let cool all the way.
No matter how much pepper I put in these, Lila generally complains there's not enough.
This recipe started here: http://www.seriouseats.com/recipes/2012/08/bourbon-old-fashioned-glazed-pecans-recipe.html but I'm mostly aiming for these: http://sahalesnacks.com/valdosta.aspx
1/4c orange juice
1/3c dried cranberries
4T brown sugar
dash salt
1 tsp freshly ground black pepper, plus some more
2-1/2c pecan halves
2T butter-or-substitute-of-choice
zest of 1 orange
Soak cranberries in orange juice. Mix brown sugar, salt, and pepper together in small bowl & set aside.
In a heavy-bottom skillet, toast pecans over medium heat until they're toasty, 4ish minutes. Add butter & stir until butter is melted and pecans are coated.
Turn heat to low, and pour in brown sugar mixture. Stir until it's evenly distributed.
Pour in orange juice and cranberries and immediately start stirring. Keep stirring until all the sugar has been taken up by the juice.
Turn heat back up to medium and stir constantly until the liquid is thick and sticky and mostly stuck to the pecans instead of beading up on the bottom of the pan.
Transfer pecans to a parchment-lined baking sheet. Let cool a bit, and then sprinkle zest all over. Grind a bit more black pepper (to taste). Stir. Let cool all the way.
No matter how much pepper I put in these, Lila generally complains there's not enough.
This recipe started here: http://www.seriouseats.com/recipes/2012/08/bourbon-old-fashioned-glazed-pecans-recipe.html but I'm mostly aiming for these: http://sahalesnacks.com/valdosta.aspx
next time...
on 2013-10-24 11:54 pm (UTC)