Friday, November 25, 2011

Spiced nuts....

I tried out a new-to-me recipe from the Susan Branch book, Autumn From the Heart of the Home; they are spiced pecans.  The nuts are easy to make and so delicious, you'll never stop eating them.  I haven't yet!

Spiced Pecans

pan spray
2 c. pecan halves (or other raw nut of choice)
1/4 c. brown sugar, firmly packed
1/4 c. melted butter
4 tsp. Mexican hot pepper sauce (Cholula)
1 tsp. salt
1/2 tsp. black pepper

Preheat oven to 350*.  Lightly spray the cookie sheet with pan spray.  Mix all other ingredients together and spread on pan in one layer.  Bake 10 minutes until lightly toasted, stirring once.  Cool completely.

I made the recipe with pecans AND almonds and I think I like the almonds best.  I like the pecans too, but especially the almonds.  Any nuts would probably be delicious in this recipe.  You get a sweet-spicy-salty crunch with every bite.  Makes 2 cups.

One note:  When I made these, I tried to cool the nuts fast and so I slipped them into the freezer.  Don't do it!  They got rather gooey.  Still good, but not what you want.  I saved them by putting them back into the oven for another 5 minutes or so and then let them cool down at room temperature in the pan. 

I think spiced nuts would make an excellent gift for a nut-lover. 

5 comments:

  1. I crave nuts at Christmas time but alas, they make me feel unsettled. I think they WOULD make a lovely gift. Doesn't Susan Branch put them on salads?

    ReplyDelete
  2. Pom Pom,
    Yes, she says she does. They'd be delish on salads!

    ReplyDelete
  3. I agree Mom- maybe you'll get some nuts for Christmas! ;)

    ReplyDelete
  4. Oh I love this kind of thing. I made a rosemary version for Thanksgiving. Long gone, yumm xoxo Clarice

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  5. These sound delicious! I adore pecans! I'm not sure where I'll find chalula sauce, but perhaps I can find a good substitute. Yum!

    Blessings!
    Deborah

    ReplyDelete

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