Spiced Pecans

spiced pecans with pork cooked in milk

I'm no Martha Stewart, Rachael Ray or Donna Hay (apologies for lumping Martha and Donna in with Ray Ray). That doesn't mean I can't flash a little holiday domestic goddess around when the mood strikes.

These will make a lovely little gift if you put them in a quaint antique mason jar with the hinged lid and do some fancy ribbon and fabric thingy. Who am I kidding, I can't do any of that. I can make an awesome batch of spiced pecans that will rival some of the finest pecans currently being spiced up by leaders in the spiced pecan field.

Don't be cheap and try walnuts or stray from the pack and use almonds. Pecans. Tasty with cool nooks and crannies to catch all the seasonings. Mine are loaded with spice and heat. Yours should be too.

perfect with a glass of hard cider or two

Let's see how it went down in the Aga Kitchen. This takes but the briefest of moments to execute as long as your spice cabinet is properly stocked. About an hour from start to finish.

Gather up these tools and ingredients

  • First things first.  Get a good quart or so of salted water in the Roasting Oven to preheat while you get everything else together
  • 1 steel bowl a quart or larger, colander, sheet pan with bak-o-glide (my favorite word to type)
  • 1 cup pecan halves
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon curry powder, cumin, ginger and chili powder*
  • 1/8 teaspoon dry mustard
  • 1/16 teaspoon cayenne pepper
  • 1/16 teaspoon crushed red pepper flakes...optional

Mix all the dry spices and sugar together in your bowl. Be sure to break up any clumps of anything. Taste. Adjust. Taste again

Remove your pot of water from the Roasting Oven and onto the Boiling Plate. Once you hit a rolling boil add the nuts and blanch for 15 seconds. Strain immediately.

Shake as much water off the nuts as possible. Pour the nuts into the sugar mixture careful not to let any drops of water fall off the colander into the sugar. This will cause the sugar mixture to be thin and runny. Then you will blame me for an inadequate recipe.

Toss the nuts and sugar together for a minute or so until all the spice and sugar is coating the pecans

Onto the bak-o-glide and into the Simmer Oven for 45 minutes. Let them cool before serving. They will feel light and hollow when finished.

* Hatch chili products rock, buy them if find them

Thanks for reading to bottom and peace out cub scout, G