Brian Trommater
TVWBB Super Fan
I have got a bunch of pecans I need to use. Anybody have a good recipe without a lot of sugar?
Pecan Nuts recipe
- Thread starter Brian Trommater
- Start date
K Kruger
TVWBB 1-Star Olympian
Use them for pesto. (Toast first.)
Pile on a sheetpan, drizzle than toss with unsalted melted butter. Sprinkle well with a mix of, say, salt, pepper, gran garlic and onion, a little cumin, some smoked paprika, perhaps, toss to coat well, spread out, then roast 10-14 min. Cool and enjoy with a glass of fino
Toast, grind well, then use as a thickener for soups.
Toast, chop well, then use in salads - or toss with finely chopped herbs and sprinkle on fish straight off the grill.
Chop, then add to the green beans you're sautéing a minute or two before they're done.
Cook a slice or two of bacon till crisp. Remove. In the fat, sauté minced shallot till soft. Add a little garlic and cook just till fragrant. Add a couple cups cooked black-eye peas, or a white bean variety (or use canned, well drained). Season with white pepper and stir to combine well. Remove from the heat, cool a little then purée very well. Mince the crisp bacon and fold it in. Use as a spread for grilled bread and top with minced parsley or arugula.
Pile on a sheetpan, drizzle than toss with unsalted melted butter. Sprinkle well with a mix of, say, salt, pepper, gran garlic and onion, a little cumin, some smoked paprika, perhaps, toss to coat well, spread out, then roast 10-14 min. Cool and enjoy with a glass of fino
Toast, grind well, then use as a thickener for soups.
Toast, chop well, then use in salads - or toss with finely chopped herbs and sprinkle on fish straight off the grill.
Chop, then add to the green beans you're sautéing a minute or two before they're done.
Cook a slice or two of bacon till crisp. Remove. In the fat, sauté minced shallot till soft. Add a little garlic and cook just till fragrant. Add a couple cups cooked black-eye peas, or a white bean variety (or use canned, well drained). Season with white pepper and stir to combine well. Remove from the heat, cool a little then purée very well. Mince the crisp bacon and fold it in. Use as a spread for grilled bread and top with minced parsley or arugula.
Melt some butter in a large skillet, add in a little Worcestershire sauce, then toast the pecans in the skillet - just a bit - and make sure they're tossed well in the melted butter and worchestershire.
Then, transfer the nuts to a sheet pan, and stick them in the oven and let them finish toasting - 400 degrees, maybe 15 minutes.
When you take them out, salt them good and store in an air-tight container.
Snack time.
First time my mother made these, my wife couldn't stop eating them!
Do a small batch at first to test the seasons, temps and times. I'm typing from memory and that's not good!
Pat
Then, transfer the nuts to a sheet pan, and stick them in the oven and let them finish toasting - 400 degrees, maybe 15 minutes.
When you take them out, salt them good and store in an air-tight container.
Snack time.
First time my mother made these, my wife couldn't stop eating them!
Do a small batch at first to test the seasons, temps and times. I'm typing from memory and that's not good!
Pat
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
Melt some butter in a large skillet, add in a little Worcestershire sauce, then toast the pecans in the skillet - just a bit - and make sure they're tossed well in the melted butter and worchestershire.
</div></BLOCKQUOTE>Add in Rice Chex, Corn Chex, and Wheat Chex and you have what we do for snackin's for the holidays.
Melt some butter in a large skillet, add in a little Worcestershire sauce, then toast the pecans in the skillet - just a bit - and make sure they're tossed well in the melted butter and worchestershire.
</div></BLOCKQUOTE>Add in Rice Chex, Corn Chex, and Wheat Chex and you have what we do for snackin's for the holidays.