Curse my recent gym diligence and the resulting goose to my metabolism! It was going to have to be quick, satisfying, and not too big a portion because I didn't want to keep noshing on it all afternoon. Something with salt, a little sugar, and some fat, but not so bad that I'd feel like I'd have to make up for it by twice-a-day visits this week to the aforementioned gym. Something I could share, because the Boy Scout was home and deserved a little treat for his gym diligence, too.
Hence, these little babies. In the fine tradition of old recipes, it's full of "abouts" and "pinches," but I don't think you'll mind. Just dive in and make it. The only thing that's a must is the non-stick skillet; substitute that item and you've doomed yourself to a kitchen full of billowing smoke. Start-to-finish won't take you more than 10 minutes, tops, y'all. Promise.
Dead Easy Toffee Pecans
ingredients
- butter
- pecans
- sea salt
- ground cinnamon
- ground nutmeg
- maple syrup
In a non-stick skillet on medium heat, melt a smidge more than 1 tbsp of unsalted butter. Toss in ~1 1/2 c pecan halves and toss them around periodically until you start to smell them toasting. Throw in a couple pinches of finely ground sea salt (or grind 4-5 turns from a mill into the skillet). Stir and let the pecans get a little darker. Add several good sprinkles of cinnamon and a couple shakes of nutmeg. Stir in the spices, thoroughly mixing with the butter.
When you smell the spices, drizzle 2-3 tbsp maple syrup into the pan, just until the nuts are lightly soused. The syrup will sizzle a bit. Stir with a wooden spoon until the syrup, butter, and spices are throughly combined. Keep stirring constantly, adding a couple more sprinkles of cinnamon, until pan just begins to smoke. (That's when the toffee taste comes in.) Pour pecans onto a double sheet of wax paper and spread into a single layer to cool to an eatable temperature -- about 3 minutes. Best when still a little warm. Serves 2 folks a generous portion.
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