Sunday, October 7, 2012

Thanksgiving 2012 - Fun with Pecans



 we are going to our friends' house for Thanksgiving Dinnner #2 on Monday night. (Thanksgiving Dinner #1 is tonight at a different house!) I offered to take dessert which will be pumpkin creme brulee. I decided that I wanted a bit more of a crunchy, decorative topping, so I have been experimenting with pecans today. So far, Frank likes both of them, but this is my favourite. It still needs a bit of a kick, but I am now out of pecans!

Happy Thanksgiving, 2012!

Cinnamony Orangey Candied Pecans
1  ½ tsp          Sugar
1/4 tsp            Salt
3/4 tsp            Saigon roasted cinnamon
1/8 tsp            Cinnamon
1/8 tsp            Ground nutmeg
1 tsp                Finely grated orange peel
3 tbsp              Butter
3 tbsp              Maple syrup (the good stuff – not faux!)
1 tbsp              Orange liqueur (optional – NOT!)
1  ¾ C            Pecans

Preheat oven to 375 Deg. –

Toast pecans in a baking sheet lined with tin foil for about 3 minutes – be careful not to over-toast them!

In a small bowl, mix salt, sugar, cinnamon, Saigon cinnamon, nutmeg and orange peel.

Melt butter and maple syrup together in a non-stick pan; add liqueur (if using) and boil until slightly thickened; stir in orange peel/spice mixture; add nuts and stir until well-coated.

Put nut mixture back in foil-lined baking sheet – and bake for 5 minutes. Remove pan from oven. Turn oven off. Stir nuts and return the pan to the oven for 1 minute. Cool nuts completely, then eat the crunchy bits.