Friday, August 1, 2014

Tartine's Maple-Glazed Pecans and my personal collection of Sweet and Spicy Nut Recipes

Here's another great recipe from the famous San Francisco Bakery and Cafe, Tartine.
I live in Texas and we love Pecans. In the book it says , "although the maple makes these Pecans seem like holiday nuts, they make delicious cocktail bites".

I have several recipes for sugared and spiced nuts , but I will have to add these to our Thanksgiving and Christmas menu. I'll include some of my other favorites at the end of this recipe.

It's a very simple recipe with tasty results.

2 TBS Maple Syrup ( Use the best you can afford)
2 TBS Light or Dark Corn Syrup
2 TBS Granulated Sugar
1/8 tsp Salt
2 C Pecan halves

Here's what you'll need:
Preheat the oven to 400 degrees.
Line a sheet pan with parchment paper or a Silpat non stick liner.

In a mixing bowl:
Maple Syrup
Corn Syrup
Mix well.

Add the Pecans and stir to soar the Pecans well.
Spread the Pecans onto the sheet pan in a single layer

Bake , stirring every few minutes with a heat proof rubber spatula or a wooden spoon, one the mixture begins to bubble, about 4 - 6 minutes.
They are done when they're golden brown and the syrup is thick and bubbling slowly. Watch carefully so they don't burn.

Remove the pan from the oven and allow the Pecans to cool completely on the pan.
The coating will be crisp when the Pecans are cool.
Separate the cooled Pecans.
Keep them in an airtight container in a cool place for up to 2 weeks.

I will probably double or triple the recipe for a party.

Peace in the Kitchen!

These are from the Deschutes Brewery Portland Public House in Oregon. They shared the recipe in the Dallas Morning News.

1 1/4 pounds of Almonds
1/4 C Molasses
1 TBS Sea Salt
1/2 Pound Brown Sugar ( divided in half)
1 1/4 pounds of Roasted Salted Cashews

Preheat the oven to 350 degrees.
In a large bowl, combine Almonds with Molasses, Sea Salt and half of the Brown Sugar.

Spread them on a rimmed baking sheet and bake for 10 minutes.

Remove from heat and stir the hot Almonds into the remaining Brown Sugar in the bowl.
Spread the nuts out on the baking sheet and set them aside to cool.

Toss the cooled Almonds with the Cashews into the bowl.

Store covered in a cool dry place in a plastic or glass container.

Makes about 10 cups.

Peace in the Kitchen!

Union Square's Cafe Bar Nuts:

2 1/4 C mixed Nuts, no peanuts ( or... peanuts if you want)  I've done only Pecans because.... I live in Texas!
2 TBS coarsely chopped fresh Rosemary
1/2 tsp Cayenne Pepper ( I use 1/4C Heirloom Chimayo Chile Powder and 1/4C Cayenne Pepper Seasoning.
2 tsp Brown Sugar
2 tsp Sea Salt
1 TBS butter, melted

Toss nuts in a single layer on a cookie sheet
Roast them at 350 degrees for 10 minutes
In a large bowl, combine remaining ingredients and toss the nuts in the mixture
Store them in a jar and........

Peace in the Kitchen!

I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.

Texas Pecans:

2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves

in a saucepan, melt butter and add:
Worcestershire Sauce

Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.

Peace in the Kitchen!

I've posted many recipes for spiced nuts. I love them all. Here's my latest recipe.
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.

2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds

Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
sesame seeds
Stir Well

Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.

Peace in the Kitchen!

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