Archive for May, 2011

Spicy Glazed Pecans

This wonderful recipe comes from my mother-in-law, who makes them for the holidays. I generally position myself nearest the bowl and eat them continuously through Thanksgiving and Christmas. And I’m not the only one…these go really, really fast! I finally tried making them myself for the graduation party we recently threw for my {smarty-pants, dual-degree, UNC grad} hubby, and though I was nervous about burning them, they turned out to be pretty foolproof and as delicious as usual.

The nuts have a bit of those Christmas-y spices to them, so they are a great winter appetizer, though they are also Southern enough that they can find a home on a picnic table. We had these along with ham biscuits, pepper jelly and cream cheese on crackers, pimento cheese, deviled eggs and red velvet cupcakes for our spread. As usual, they were a big hit and went quickly. I had to buy a jar of mace, which is not a spice I ever use (and I use a lot of spices!). These pecans are so absolutely perfect, I didn’t want to chance missing one of the flavors. I am guessing you could do without it – maybe sub in a little nutmeg or ground cloves for more wintery spice – but seriously, they are so good as is, you might as well go buy it!

Spicy Glazed Pecans

1/3 cup sugar

½ stick (4 Tbs) butter

¼ cup orange juice

1 ½ tsp salt

1 ¼ tsp cinnamon

¼ tsp cayenne pepper

¼ tsp ground mace

1 lb raw pecans

  1. Preheat oven to 250. Line a rimmed baking sheet with foil.
  2. Cook the sugar, butter, orange juice, salt, cinnamon, cayenne pepper and mace in a saucepan over low heat until the sugar dissolves. Increase the heat to medium and cook for 2 minutes.
  3. Stir pecans into the hot mixture and toss until coated. Spread the nuts in a single layer on the prepared pan and smooth them out with a spatula to make sure they all cook evenly.
  4. Bake for 1 hour, stirring every 15 minutes.
  5. Transfer nuts to a large sheet of foil or waxed paper; separate and cool completely. Store in an airtight container up to 5 days.

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