I think pecans may be my favorite nut. Sure, cashews may be my favorite just to munch on, and pistachios are the best to eat while sitting around a campfire, but pecans can be transformed into so many wonderful goodies – pies, turtles, brittle. Not only are they the perfect baking nut – they are so addictive to eat raw. My mom used to hide the bags of bulk pecans she would buy for Christmas baking, because otherwise me, my brother and my father would eat them all before she got around to making them into treats. But now that I live down south where pecans are omnipresent, there’s no need for pecan hiding. And this abundance has led to many more opportunities to try different pecan recipes. The most recent is a recipe for spicy candied pecans, and it has been an unmitigated success.
Now a caveat – sometimes I have to hide the spicy candied pecans because C loves this recipe so much. If not hidden, the spicy pecans rarely last a few hours, let alone a day, so I’ve become adept at making these at the last minute. Since the recipe only takes a half an hour from start to finish this is not a hardship. In fact this recipe is by far the easiest recipe for candied pecans I’ve seen anywhere and I think it’s the tastiest.
While I used measuring implements for this recipe, if you’re good at eyeballing measurements you might want to try that to save on the sticky clean up. The recipe calls for corn syrup, which whenever I cook with it, manages to get all over my entire kitchen. You combine the corn syrup with sugar, salt, ground pepper and Tabasco sauce. I won’t tell you how much Tabasco sauce to put in because it all depends on how spicy you like your pecans – obviously the spicier you like your nuts the more shakes of Tabasco. I would warn you to taste the sugary mixture as you go – a few too many shakes of the Tabasco bottle and the the mixture could be fiery hot.
After the sugary mixture is the correct spicy temperature, you mix in the pecans. Don’t worry that the mixture won’t cover the pecans evenly, as the melting process will take care of that in the oven. I would urge you to cover a baking dish with foil and then spray it with Pam or some other baking spray – it will save your sanity by making clean-up easier. Once the pecans are in the baking pan, they go in the oven. You stir once or twice to make sure the pecans get all the sugary mixture, but you basically let them bake for 15 minutes.
Once that 15 minutes is up you have to work fast – use a fork to separate the pecans on another piece of foil sprayed with Pam. If you dilly-dally you’ll get a big hunk of candied pecans. Not the worst thing. I suppose you could treat it like peanut brittle and chop it up – but it’s better if you have individual candied nuts. Once cool you can store in any covered container – except the nuts probably won’t last that long if anyone hungry is around the house. Which is fine – this recipe is so easy you can always make more!
Spicy Candied Pecans
Nonstick vegetable oil spray
3 T. corn syrup
1 1/2 T. sugar
3/4 t. salt
1/4 t. (generous) freshly ground black pepper
Tabasco Sauce (to taste)
1 1/2 C. pecan pieces
Preheat oven to 325 degrees. Line with foil and spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups
So clearly it’s been awhile since our last post. I have no excuses except for work, school, life, and a DVR full of West Wings. And here it is almost Christmas – that wonderful food-filled holiday – and this blog has been silent. As an early New Years resolution I resolve to do better – to post more, to take more pictures, to experiment more in the kitchen. There is holiday baking to be tackled and Dorie Greenspan’s Brownie Bites are the perfect place to start.
When I was growing up, one of my good friends got a chocolate orange every Christmas. At the time I was more entranced by the fact that orange would magically split into perfect sections once opened rather than the combination of orange and chocolate. Truthfully, I’ve never been one to like fruit flavors with my chocolate – usually I think it messes up the perfect balance of chocolate. But chocolate and orange seem to go together around Christmas; when I saw that Dorie’s recipe for Brownie Bites called for orange zest it seemed to be a sign that this could be a new option to add to the cookie tray.
The batter was easy to put together. You just melt the chocolate, brown sugar and butter; once this mixture is off the heat you add vanilla, an egg, some sugary orange zest and flour. It’s a basic brownie recipe – the thing that makes this cute and Christmasy is that fact that they are cooked in mini muffin pans. Once popped out of the pans and cooled, the brownies really do look like buttons.
But what really makes these special is the white chocolate glaze. Simply melt white chocolate chips then dip the tops of the brownie buttons in the melted chocolate and twist your wrist as you pull them out. If you do it right it looks like the brownies have a cute little white hat on – just right for a Christmas cookie tray.
from “Baking, from my Home to Yours” By Dorie Greenspan
Grated Zest of 1/2 Orange
1 teaspoon Sugar
1/4 Cup plus 2 Tablespoons Flour
Pinch of Salt
1/2 Stick (4 Tablespoons) Unsalted Butter, Cut into 4 Pieces
2 1/2 Ounces Bittersweet Chocolate, Coarsely Chopped
1/3 Cup (Packed) Brown Sugar
1/2 teaspoon Pure Vanilla Extract
1 Large Egg
For the optional Glaze:
2 Ounces White Chocolate, Finely Chopped
Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.
If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend: set aside. Whisk together the flour and salt.
Melt the butter, chocolate, and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so that nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two. Stir the vanilla, egg and the zest into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.
Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup 3/4 full. Put 1 teaspoon of water in each empty cup.
Bake for 14-16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.
To make the glaze: Melt the chocolate over a double boiler. Stir constantly and don’t leave the chocolate for even one minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.
One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.