I love spiced nuts, a staple for many of us during the holidays. Whether as a feature on the appetizer table or coming as a present in a tin box, spiced nuts can warm us on the coldest winter nights.
My recipe below will surely put some sweat on your brow. This is the first time I have been able to make spiced nuts that are worth a darn. It’s just always escaped me how to do it correctly. I end up with nuts that are burnt, or dry, or lack the flavor I crave.
This recipe is my success. How did I do it? I added. I began with an interesting recipe from Stephen Pyles’ great book Southwestern Vegetarian [more recipes to come from that book by the way].
But I had googled and found other recipes that seem interesting too: adding more and different spices, some honey, …
What should I do? I decided not to select, but to combine. The recipe below is my own amalgam of three different ideas, all merged into my gooey mess.
About the goo. I use an abundance of butter, sugar and honey before the nuts go into the oven. When they had been in the oven for twice the recommended time, the sheet pan was simply one mass of nuts in bubbling sugary broth. So I pulled the pan and put it on our outside porch on a cold afternoon. I ended up with a half-sheet of nuts encased in what can only be termed a solidified butter-sugar-honey candy coating.
Like a bark or a brittle, all I had to do was break the pieces apart. When it’s not freezing out, and I don’t have the porch asset, I will try again with less of the ingredients here that forge the bark, so that hopefully the nuts end up coming out of the oven as individuals instead of a massed army. But for now, with cold at my disposal, this is really a seasonal treat.
Brian’s Spiced Nut Bark
Yield: about 5 cups
- 3 tablespoons butter
- 4 cups pecans
- ¾ cup light brown sugar
- 3 teaspoons of paprika
- 4 teaspoons red chili powder
- 4 teaspoons ground cumin
- ¼ cup honey
- ½ cup cider vinegar
- Salt to taste
Preheat an oven to 325°F. Cover a half sheet cookie pan with aluminum foil [do not put the nuts directly on the pan unless you enjoy scrubbing, and scrubbing ..]
In a large skillet over medium heat, melt the butter. Add the pecans and sauté for a few minutes until lightly browned. Be careful not to burn.
Add the brown sugar and cook for a few more minutes until the sugar begins to caramelize. You will see pools of brown liquid forming between mounds of the nuts as you stir.
Add the spices and the honey, then stir to mix. Then add the vinegar. You get some sizzling as you stir. Cook briefly until the vinegar liquid has most evaporated.
Spread the nuts on the prepared pan. Place the pan in the oven and cook for 5+ minutes. Do not cook longer than 10 minutes. You want the nuts crisp and the liquid reduced.
Transfer the cookie sheet to a cold environment. Let the whole thing solidify. Break into bits. Serve in bowls. Store the leftovers in ziplock bags.
Source: Inspired by Southwestern Vegetarian by Stephen Pyles
Photo Information: Canon T2i, 18-53MM Macro Lens, F/2.8, 1/60th second, ISO 3200
“Pumpkin pie,” my grandson Daniel replied. He was ordering Thanksgiving dessert.
“Find that recipe,” Suzen commanded.
We have this recipe, the recipe, for pumpkin pie that is sensational. Haven’t made it for a couple of years. I go to search to find it.
I search. And I search. It’s not on the computer. My forehead is damp. I go through twenty cookbooks. I can’t find it. My forehead is wet.
And, to make it worse, Suzen and I can’t remember why it was so good. I think it was light and fluffy. I seem to remember that it had booze, but maybe not.
Failure. Total failure.
“Let me try,” Suzen said. No beads of sweat on her forehead. In an hour more, she said, “Don’t worry.” She’d googled, compared, and found this very interesting pumpkin pie that is unlike anything we have ever sampled.
What make this recipe distinctive. It uses coconut milk. No, the resulting pie does not have a coconut tinge to it, but it does have an exceptional smooth consistency that makes you think you are eating silk.
This is now our “holiday-special-gotta-have” pumpkin pie. One bite and it will be yours, too.
Jamaican-Spiced Pumpkin Pie
Yield: 1 9” pie, enough for 8 people
- One 15-ounce can pure pumpkin puree
- 1 ¼ cups unsweetened coconut milk [full fat only, stirred or shaken well before using]
- ¾ cup packed light brown sugar
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon table salt
- ⅛ teaspoon freshly grated nutmeg
- 4 large eggs at room temperature
- 2 tablespoons spiced rum [Captain Morgan]
- 1 blind-baked pie shell
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F.
In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged [a slight jiggle is fine], an additional 45 to 55 minutes.
Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.
Source: Nicole Rees from Fine Cooking
Photo Information: Canon T2i, 18-53MM Macro Lens, F/2.8, 1/100th second, ISO 1000