Thursday, December 3, 2009

Thanksgiving: Candied Pecans

Candied Pecans
I made candied pecans because I was too lazy to buy walnuts when we already had pecans to home but you can really do this with any nut you want toasty and sugary. I made it the night before and served it in a salad with goat cheese (you can use bleu cheese), cranberries, apples (you can use pears) and a wheat beer vinaigrette dressing. 

Directions and ingredients
1. Start toasting nuts in a heavy-bottomed saucepan until they get toasty but not burned
2. Add enough butter to cover all the nuts
3. Sprinkle sugar* on nuts until they are lightly covered. Continue to saute briefly until sugar covers carmelizes but before it burns
4. Set out on a tray to let them cool**

*white or brown sugar depending on what you want it for - brown is better for snacking, white is better for accessorizing in a larger dish
**This whole process should be less than 10 minutes, so be attentive! It is very easy to burn the nuts and/or the sugar

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