I have to admit I love cooking for Thanksgiving. But then I seem to love cooking for any event, or no event at all . . .
In honor of Thanksgiving, I wanted to share a new recipe I tried today. These are a bit spicy, but that's the way we like em, so don't say you weren't warned. As usual, I picked this up somewhere on the internet, but didn't bookmark the spot. I just wanted to tell you that so you didn't think it was some fabulous recipe I made up.
Sweet and Spicy Pecans
nonstick vegetable oil spray
3 tablespoons light corn syrup
1½ tablespoons sugar
¾ teaspoon salt
¼ teaspoon finely ground fresh black pepper (generous)
⅛ teaspoon cayenne pepper
1½ cups pecan pieces
nonstick vegetable oil spray
3 tablespoons light corn syrup
1½ tablespoons sugar
¾ teaspoon salt
¼ teaspoon finely ground fresh black pepper (generous)
⅛ teaspoon cayenne pepper
1½ cups pecan pieces
Start by preheating the oven to 325 degrees. Now spray a large cookie sheet with the nonstick coating. Combine the corn syrup, the sugar, the salt, the pepper and the cayenne. Stir till it's fairly smooth, then add the pecans and mix to coat them as evenly as possible. (I think almonds or walnuts would also work well, but I've only used pecans). Once the nuts are coated, put them on to the cookie sheet, doing your best to make a single layer.
Set your timer for five minutes and during that time, spread out a large piece of tin foil on a counter. After five minutes, pull the sheet out and stir the nuts to assure an even coating. There should be a nice syrup-y layer on the pan by now. Put the cookie sheet back in the oven for another seven to ten minutes. The nuts should be golden and the syrup should be bubbling around the nuts.
Now you have to act quickly. Move the nuts off the cookie sheet on to the foil and start carefully separating the nuts with two forks. The candy mixture will quickly harden, so if you don't work fast, you'll have one big lump. After the nuts are separated and cooled, move them into an air tight container where they'll be good for about three days.
These are interesting, kind of sweet/salty with just a bit of an after bite. We like them a lot, and they were quick to make!
Okay, that's the Thanksgiving recipe for this year! We'll also be having a stuffed and rolled up turkey breast, cornbread stuffing, mashed potatoes, gingered carrots, Paula Deen's green bean casserole and a pumpkin cobbler, YUM!
Lots of leftovers so I won't be cooking for a few day at least.
Here's hoping all of you have a wonderful Thanksgiving. We have so much to be thankful for, because, as always,
Set your timer for five minutes and during that time, spread out a large piece of tin foil on a counter. After five minutes, pull the sheet out and stir the nuts to assure an even coating. There should be a nice syrup-y layer on the pan by now. Put the cookie sheet back in the oven for another seven to ten minutes. The nuts should be golden and the syrup should be bubbling around the nuts.
Now you have to act quickly. Move the nuts off the cookie sheet on to the foil and start carefully separating the nuts with two forks. The candy mixture will quickly harden, so if you don't work fast, you'll have one big lump. After the nuts are separated and cooled, move them into an air tight container where they'll be good for about three days.
These are interesting, kind of sweet/salty with just a bit of an after bite. We like them a lot, and they were quick to make!
Okay, that's the Thanksgiving recipe for this year! We'll also be having a stuffed and rolled up turkey breast, cornbread stuffing, mashed potatoes, gingered carrots, Paula Deen's green bean casserole and a pumpkin cobbler, YUM!
Lots of leftovers so I won't be cooking for a few day at least.
Here's hoping all of you have a wonderful Thanksgiving. We have so much to be thankful for, because, as always,
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