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.
