Glazed Pecans

Photo credit: Once Upon a Chef Wondering how to make glazed pecans, the most important part of the Spinach Salad recipe we ran in last week’s column ? They could not be any easier, and are a really nice addition to a salad. Who am I kidding? They are good by the handful… Glazed Pecans 1 cup pecan pieces 1/2 cup sugar 1/4 teaspoon cayenne pepper Line a baking sheet with a Silpat mat or greased parchment paper. Heat the sugar and cayenne pepper over medium high heat in a heavy bottomed skillet. Cast iron works great. Watch the sugar carefully. It sits there for fricken ever and then will suddenly melt and turn golden. You can poke at any clumps with a silicone spatula so that they melt, but you don’t really have to stir it. Be careful, melted sugar is even hotter than glue gun glue. If some areas seem to be getting browner, move the skillet around on the burner. When the sugar is completely melted and not more than a light golden brown–once it melts it turns dark quickly– add the pecan pieces, give them a quick turn in the caramel and…
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Tags: additional, caramel, credit, handful, lettuce, photo, photos, Pieces, product, recipe, spinach, spinach-salad, sugar, teaspoon, watch-the-sugar









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