photo taken by the amazingly brilliant sara remington
i've been hella busy finishing my next book, so i have not been able to post much more than recent press and appearances for archival purposes. after getting several emails requesting some treats, i decided to post a new recipe.
Double Maple-Coated Pecans Yield: 4 cups
Soundtrack: “Hunter” by Björk from
HomogenicSince Paw-Paw, my paternal grandfather, had a gigantic pecan tree in his front yard, those oblong nuts were the cheapest snack for my cousins and me to get our hands on during the fall. I love to eat them plain, but this version, coated with maple syrup and maple sugar, makes a nice after dinner treat to satisfy ones sweet tooth. Since shelled pecans have a shorter shelf life than most nuts, I store them in the freezer.
4 cups pecan halves
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup maple sugar (you can also use organic raw cane sugar)
- Preheat the oven to 350°F.
- Spread the pecans on a large baking sheet and toast for 4 minutes, stirring halfway through the cooking.
- Remove the pecans to a large mixing bowl, combine with the oil, and stir with a wooden spoon until thoroughly coated. Add the maple syrup and stir until thoroughly coated. Then add the maple sugar and stir until thoroughly coated.
- Warm a large heavy cast-iron skillet to medium-high. Add the pecans, scraping the bowl to remove everything, and stir constantly with a wooden spoon until pecans are fragrant and most of the liquid has evaporated, about 2 1/2 to 3 minutes.
- Transfer pecans to parchment paper and quickly spread out, separating them with 2 forks. Set aside to cool.
.jpg)
keba photographing the youth of today 
