Candied Pecans with Peppery Attitude – YUM!

Cooking, Melissa's, Produce, Recipes, Uncategorized By Jul 03, 2024

Candied Pecans are scrumptious tossed into green salad or eaten out of hand as an oh-so-tasty snack.

They are be utilized in everything from green beans to adorning a big slab of chocolate cake.

SOME prefer using the oven, but I like the stovetop method to candy them, either in a wok or large deep skillet. The method takes just a couple of minutes.

Easy peasy, right?

Candied Pecans, Peppered or Not

Yield: 1 1/2 cups
1/4 cup granulated sugar
1 teaspoon kosher salt
3/4 teaspoon medium-coarse ground pepper (Optional – see cook’s notes)
1 1/2 cups pecan halves

Cook’s notes: I like the pepper, but if serving children, I leave it out.
1. In a small bowl combine sugar, salt, and pepper; stir to combine. Place it next to stove along with a rimmed baking sheet.

2. Heat a large, deep skillet or wok over high heat. Add pecans and heat them, about 1 minute, stirring occasionally. Sprinkle half of the sugar mixture over nuts and stir frequently until sugar melts, about 1 minute. Add remaining sugar mixture and stir or toss until sugar melts. Immediately turn onto baking sheet. Spread nuts apart and cool completely. Store well sealed.


Pear and Blue Cheese Salad with Peppered Pecans
Yield: 6 servings
1/2 cup extra-virgin olive oil
1/2 cup blue cheese, crumbled
3 tablespoons balsamic vinegar
1 teaspoon salt
1 large shallot, peeled and minced
2 large bunches watercress, washed, tough stems removed
1 large head Boston lettuce, washed, drained and torn into pieces
2 ripe pears, preferably Bosc or Comice, peeled and sliced (substitute nectarines in summer)
3/4 cup peppered pecans, recipe to follow

Cook’s notes: The dressing may be made several days in advance, stored in a jar and refrigerated. The Peppered Pecans also can be made ahead and sealed in a plastic bag or tin until ready to use. Watercress and lettuce can be washed, drained, wrapped in towels and refrigerated in advance.
1. In a small bowl, stir the oil and blue cheese together with a fork. Mash some of the cheese into the oil. Stir in vinegar, salt, and shallot. Pour into a jar and refrigerate until serving time.
2. Just before serving, combine watercress, lettuce, sliced pears and peppered pecans in large bowl. Pour in enough dressing to coat the leaves and toss.
Presentation: Serve immediately. For a more elegant presentation, the pears can be cut in half, cored, and thinly sliced; dip them in water with 1 to 2 tablespoons lemon juice (to prevent discoloration) and fan slices on top of salad.

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