FurryFury
Addict of Sensation
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- Apr 3, 2005
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Georgian Pecan Commission sez
BOURBON CANDIED PECANS
Juice of 1/2 lemon
1 cup of pecan halves
4 oz. of bourbon
2 oz. brown sugar
8 oz. cane sugar
Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.
CUMIN-SPICED PECANS
1 cup pecans, toasted
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon toasted & ground cumin seed
1/2 tablespoon extra virgin olive oil
Pinch cayenne
Toast pecans in a 350 degree oven for 10 minutes. They should be slightly darker than raw and have a little crispness to them. Let cool then toss in a bowl with the remaining ingredients. Add more or less cayenne to your personal taste. Serve with drinks, as a snack or use them to garnish a salad.
Roasted Curried Georgia Pecans
Curry and orange play up pecans' natural sweetness. Nibble before dinner or sprinkle atop a bowl of butternut squash or crab soup.
Makes 16 servings
Preparation time: 10 minutes
Cooking time: 20 minutes, plus 45 minutes to cool in turned-off oven
1 pound Georgia pecan halves
1 egg white mixed with 1 tablespoon water
2 tablespoons sugar
2 teaspoons finely grated orange rind
1 teaspoon seasoned salt
1 teaspoon mild curry powder
Preheat oven to 250°. In a medium bowl, combine pecan halves with egg white that has been whisked with a tablespoon of water. Stir so pecans are well coated.
Combine sugar, orange rind, seasoned salt and curry powder in a small paper sack or plastic bag. Add pecans to bag, and gathering the neck of the bag, shake vigorously to coat them with spices. Spread nuts onto two baking sheets and place in oven.
Bake pecans 20 minutes, then remove from oven and stir and spread out on pan again. Turn off oven, place pecans back in the oven, and crack oven door. Let them remain here for 45 minutes to 1 hour, or until they are crisp. They should not continue to cook during this drying period. If your oven runs hot, you may want to check them or give the oven some time to cool down before placing pecans back inside.
When pecans are completely cooled, store in airtight tins.
Rum-Glazed Spiced Pecans
This classic combination of rum and pecans is a winner. Although they taste as if they have taken hours to prepare, they only require a few minutes. Serve these with orange slices.
Spice Mix
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
Rum Glaze
2 tablespoons dark rum
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 teaspoon unsalted butter
2 cups lightly toasted pecan halves
1. Line a baking sheet with parchment paper
2. To make the spice mix, place the spices in a small bowl and mix to combine
3. To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
4. Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
5. Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
Makes 2 cups
Spiced Pecans
Makes 3 cups; enough for snacking for 8-10 people
Time: 1 hour
Ingredients:
1 teaspoon sweet paprika
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon sugar
4 tablespoons unsalted butter
1 tablespoon honey sorghum or cane syrup
3 cups shelled raw pecan halves (about 3/4 pound)
Instructions:
1. Preheat the oven to 250 degrees
2. Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside 1 teaspoon of the blended mixture.
3. Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the white milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the spiced butter in a slow stream.
4. Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon.
5. Spread the pecans evenly on an ungreased cookie sheet and bake on top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky) and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved 1 teaspoon spice mixture over the pecans.
6. Serve the nuts as soon as they have cooled, or store them. Stored in an airtight container, roasted pecans will keep 2 weeks.
Slow-Roasted Georgia Pecans
This Southern recipe has been around for generations. The best part about roasting them slowly is that they won't burn as easily. But still, watch them carefully as they cook, allowing them to turn a deep, dark brown color.
Makes 1 pound, about 8 servings
Preparation time: 5 minutes
Cooking time: 1 hour
1 pound Georgia pecan halves
2 tablespoons unsalted butter, cut into pieces
Salt to taste
Preheat oven to 250°F.
Pour pecans into a 9- by 13-inch baking dish and place on center rack in oven. Roast, stirring occasionally, until they turn a deep brown color. (Don't let them overcook as they will darken as they cool). This takes about an hour.
Remove pecans from oven and stir in pieces of butter. Stir until butter melts, and return to oven if needed to get butter to melt.
Add salt to taste while pecans are still hot. Serve still slightly warm for best flavor, or let cool and package in an airtight tin to store.
Packaging tip: Don't gild the lily is a good rule of thumb here. Place pecans in your best tin for safe-keeping. Or, if you know the pecans will be gobbled up at once, tuck into a pretty glass bowl, add a ribbon and you're set.
BOURBON CANDIED PECANS
Juice of 1/2 lemon
1 cup of pecan halves
4 oz. of bourbon
2 oz. brown sugar
8 oz. cane sugar
Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.
CUMIN-SPICED PECANS
1 cup pecans, toasted
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon toasted & ground cumin seed
1/2 tablespoon extra virgin olive oil
Pinch cayenne
Toast pecans in a 350 degree oven for 10 minutes. They should be slightly darker than raw and have a little crispness to them. Let cool then toss in a bowl with the remaining ingredients. Add more or less cayenne to your personal taste. Serve with drinks, as a snack or use them to garnish a salad.
Roasted Curried Georgia Pecans
Curry and orange play up pecans' natural sweetness. Nibble before dinner or sprinkle atop a bowl of butternut squash or crab soup.
Makes 16 servings
Preparation time: 10 minutes
Cooking time: 20 minutes, plus 45 minutes to cool in turned-off oven
1 pound Georgia pecan halves
1 egg white mixed with 1 tablespoon water
2 tablespoons sugar
2 teaspoons finely grated orange rind
1 teaspoon seasoned salt
1 teaspoon mild curry powder
Preheat oven to 250°. In a medium bowl, combine pecan halves with egg white that has been whisked with a tablespoon of water. Stir so pecans are well coated.
Combine sugar, orange rind, seasoned salt and curry powder in a small paper sack or plastic bag. Add pecans to bag, and gathering the neck of the bag, shake vigorously to coat them with spices. Spread nuts onto two baking sheets and place in oven.
Bake pecans 20 minutes, then remove from oven and stir and spread out on pan again. Turn off oven, place pecans back in the oven, and crack oven door. Let them remain here for 45 minutes to 1 hour, or until they are crisp. They should not continue to cook during this drying period. If your oven runs hot, you may want to check them or give the oven some time to cool down before placing pecans back inside.
When pecans are completely cooled, store in airtight tins.
Rum-Glazed Spiced Pecans
This classic combination of rum and pecans is a winner. Although they taste as if they have taken hours to prepare, they only require a few minutes. Serve these with orange slices.
Spice Mix
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
Rum Glaze
2 tablespoons dark rum
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 teaspoon unsalted butter
2 cups lightly toasted pecan halves
1. Line a baking sheet with parchment paper
2. To make the spice mix, place the spices in a small bowl and mix to combine
3. To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
4. Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
5. Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
Makes 2 cups
Spiced Pecans
Makes 3 cups; enough for snacking for 8-10 people
Time: 1 hour
Ingredients:
1 teaspoon sweet paprika
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon sugar
4 tablespoons unsalted butter
1 tablespoon honey sorghum or cane syrup
3 cups shelled raw pecan halves (about 3/4 pound)
Instructions:
1. Preheat the oven to 250 degrees
2. Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside 1 teaspoon of the blended mixture.
3. Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the white milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the spiced butter in a slow stream.
4. Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon.
5. Spread the pecans evenly on an ungreased cookie sheet and bake on top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky) and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved 1 teaspoon spice mixture over the pecans.
6. Serve the nuts as soon as they have cooled, or store them. Stored in an airtight container, roasted pecans will keep 2 weeks.
Slow-Roasted Georgia Pecans
This Southern recipe has been around for generations. The best part about roasting them slowly is that they won't burn as easily. But still, watch them carefully as they cook, allowing them to turn a deep, dark brown color.
Makes 1 pound, about 8 servings
Preparation time: 5 minutes
Cooking time: 1 hour
1 pound Georgia pecan halves
2 tablespoons unsalted butter, cut into pieces
Salt to taste
Preheat oven to 250°F.
Pour pecans into a 9- by 13-inch baking dish and place on center rack in oven. Roast, stirring occasionally, until they turn a deep brown color. (Don't let them overcook as they will darken as they cool). This takes about an hour.
Remove pecans from oven and stir in pieces of butter. Stir until butter melts, and return to oven if needed to get butter to melt.
Add salt to taste while pecans are still hot. Serve still slightly warm for best flavor, or let cool and package in an airtight tin to store.
Packaging tip: Don't gild the lily is a good rule of thumb here. Place pecans in your best tin for safe-keeping. Or, if you know the pecans will be gobbled up at once, tuck into a pretty glass bowl, add a ribbon and you're set.
