Though this is somewhat of a kitchen tip, I’m taking a quick break from my kitchen series this week and instead sharing a super simple recipe which can be used in three ways. This one is perfect for the holiday season, so the timing could not be better!
So- maple glazed pecans. I was making some yesterday as part of a salad (for a little Thanksgiving research) and found it nearly impossible to not inhale them straight from the oven. Glazed nuts provide that perfect salty sweet balance making them absolutely addictive. In a dish or on their own, they add so much. Here are three ways I plan on serving them in the next few weeks:
Holiday Salads These glazed nuts would make the perfect addition to a multitude of salads, but their especially good in ones that include apples, dark greens, or good quality blue cheese. I’ll be sharing one later this week featuring crunchy fall vegetables and fruit in an tangy apple cider vinaigrette.
Party Appetizer As I said, these are so delicious on their own, your guests won’t be able to resist them! They’d make a great addition to a cheese board, or you could place them in a bowl among other finger foods.
Over Ice Cream Carmelized salty sweet toppings over ice cream? Yes please. Make a batch, give them a rough chop, and serve them over vanilla ice cream with hot fudge or caramel sauce. I have a post coming up about sundaes and these pecans are definitely now a part of that!
Do I have you convinced? How else would you use these guys in your cooking and entertaining? I’d love to hear!
Maple Glazed Pecans from Bon Appetit
- 1 cup large pecan halves
- 1/4 cup pure maple syrup
- 1/2 tsp course salt
- 1/4 tsp freshly ground black pepper
Preheat your oven to 325 degrees. In a medium sized bowl, whisk together the maple syrup, salt, and pepper. Add in the pecans and toss well. Take a large piece of tin foil and coat with non-stick spray, set aside. Take a small rimmed baking dish and spread the pecans in one layer. Bake for 5 minutes, then stir, and then bake for an additional 6-7 minutes until glaze is bubbling thickly. Immediately transfer nuts to prepared foil and separate. Can be made two days ahead. Store airtight.