Maple Cinnamon Pecans
Head cold. Can’t hardly breathe, can speak even less. Realized I had no voice upon pulling into the Tim Horton’s drive-thru at 6 this morning, en route to the Mount Royal University radio station, where I was interviewed live on the air sounding like a prepubescent mouse who smokes too much.
Didn’t feel like cooking, so rummaged around the fridge, opening miscellaneous yogurt containers, and found the leftovers from the dinner I was invited to on Sunday night. Which I haven’t even told you about yet! Am I on the ball with anything anymore?
The pictures, I’m afraid, are from my phone. Some of them didn’t go through, and the ones that did don’t do the dishes justice. But I at least wanted you to see the production that went into dessert – two homemade graham crackers on a schmear of chocolate (which acted as an anchor, keeping them on the plate, and also something for me to lick off the plate afterward) topped with a slab of ganache (one plain, one peanut butter) and a homemade marshmallow, which was then torched. Alongside, a tall shooter of hot chocolate topped with its own little marshmallow. Does anyone know how it might be possible to make a career of attending dinner clubs?
The table setting was lovely, as was the company (none of whom I knew, but all I liked instantly). And the food! I’m determined to make everything again – perhaps they need their own dedicated week. The theme was celebrity chefs, and each brought a dish from one of their favourites – Liesl brought savoury palmiers with goat cheese, pesto and sundried tomatoes and a cocktail a la Ina Garten, Monique brought Jamie Oliver’s pumpkin soup, Michelle made Panade a la Judy Rodgers (from the Zuni Cafe book – like chunky French onion soup with veg – so on my must-make list), Bonnie flew in from Vancouver and made salad a la Bobby Flay – greens, toasted hazelnuts, apples, blue cheese (methinks she took plenty of liberties with this one – with great success) and a dressing made with pomegranate molasses.
Jody made crab spring rolls from Ramsay’s F Word, Brandy made Nigella’s aubergine involtini (yum! total keeper – making it very soon) and Stephanie made the aforementioned s’mores for dessert. There were baby girls to cuddle and at the end, little gift bags of spiced pecans to take home. With my name on them! As if I had done them up myself or something. Sniff.
Eating them now, in bed, with hot lemon and honey. A fitting bedtime snack.
Spiced Maple Pecans
AuthorJulie
Preheat oven to 350F.
Spread pecans in a single layer on a baking sheet and toast for 7-8 minutes, until fragrant. Drizzle with maple syrup and toss to coat; continue baking for another 10 minutes, stirring once or twice, until the nuts absorb most of the syrup.
In a small bowl, stir together the sugar, cumin, chili powder, paprika, salt and cayenne pepper. Sprinkle over the nuts and toss to coat. Spread on a cookie sheet to cool completely.
Store extras in a tightly sealed container. Serves 12.
Maple Cinnamon Pecans: substitute the spice mix for a blend made with 1 tbsp. sugar, 1 tsp. cinnamon, 1/2 tsp. ginger and ¼ tsp. salt.
Garlic Pepper Pecans: substitute the spice mix for a blend of 1 tsp. garlic salt, 1/2 tsp. paprika, 1/4 tsp. freshly ground black pepper and a pinch of cayenne pepper.
Ingredients
Directions
Preheat oven to 350F.
Spread pecans in a single layer on a baking sheet and toast for 7-8 minutes, until fragrant. Drizzle with maple syrup and toss to coat; continue baking for another 10 minutes, stirring once or twice, until the nuts absorb most of the syrup.
In a small bowl, stir together the sugar, cumin, chili powder, paprika, salt and cayenne pepper. Sprinkle over the nuts and toss to coat. Spread on a cookie sheet to cool completely.
Store extras in a tightly sealed container. Serves 12.
Maple Cinnamon Pecans: substitute the spice mix for a blend made with 1 tbsp. sugar, 1 tsp. cinnamon, 1/2 tsp. ginger and ¼ tsp. salt.
Garlic Pepper Pecans: substitute the spice mix for a blend of 1 tsp. garlic salt, 1/2 tsp. paprika, 1/4 tsp. freshly ground black pepper and a pinch of cayenne pepper.
The dinner party sounds like a lot of fun. I have often thought of having a dinner party where I just grab one of the 150 or so cookbooks I own and plan a dinner using only the recipes in that book.
I will have to try the pecans, they look delicious.
I hope you feel better soon, take the time to get enough rest and take care of yourself.
Wow, what a fabulous dinner! I made a salad similar to that last Tuesday and I miss it already.
Take a good rest so that you can make awesome recipes again.
Sounds like a great party Julie. What did you take? Hope you feel better soon.
I hope the cold leaves you soonest, and none of the rest of your family catch it.
Recipes are now asking for pomegranate molasses. Where is it available? Never heard of it until recently.
Hi Julie,
Thanks again for joining the Delicious Dishes on Sunday! We’ve been admirers of you for years and already felt like we knew you. Meeting you cemented that. We’re proud of our dinner club and have become close friends over the past eight years. I strongly encourage everyone to start one. Our dinner club prompted my Aunt Sheila to start one in Rossland BC and this club has been going for a number of years, with great success and great food. Food lovers unite!
Mar, you can probably get pomegranate molasses and any Greek or Middle Eastern grocer. Good luck!
We spice up the lemon/honey with several coins of fresh ginger and a slosh of hot water. I hear a splash of brandy makes it better, still. Haven’t tried it yet, but seems like the time to pass it on.
Thinking of you…
Hi Julie:
I just made the Spiced Maple Pecans. WOW! They are perfect. I was a bit timid about the first toasting so I just had them in for 5 minutes, instead of the 7-8. And they were still great. I find sometimes my nuts toast too fast and then there isn’t any going back. Thank you for the super recipe. Is it one you made up as chef extraordinaire or is it from a(nother) celebrity cookbook? Neat idea for a party.
Those spiced maple pecans look fantastic, I cant wait to make some!
I do trust all the concepts you have offered on your
post. They are really convincing and will definitely work.
Still, the posts are too short for novices. May just you please lengthen them a little from subsequent time?
Thanks for the post.
Hi, what do you mean by “toast”? Thanks