This is a really simple recipe from one of my very favorite cookbooks, The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners. (If you’ll recall, the amazing cheese straw recipe I posted on here a couple of years ago is from that cookbook.)
I highly recommend this cookbook—it’s pretty perfect from soup to nuts. Also, the Lee Brothers have a boiled peanuts catalog that I’m dying to order from, especially the “I Brake for Boiled Peanuts” t-shirt.
Anyway, back to the pecans. I know pecan prices have been sky-high this year, but if you’ve got some stashed in the freezer then use ’em up with this recipe—perfect for snacking on with a glass of wine before dinner.
From the Lee Bros. Southern Cookbook. Makes 3 cups.
1 tsp. each of sweet paprika, cayenne, cinnamon, kosher salt, and sugar
1/2 tsp. each of mace or nutmeg, ground ginger, and cumin
4 Tbsp. unsalted butter
1 tsp. honey, sorghum, or cane syrup
3 cups shelled raw pecan halves (about 1 lb.)
Preheat the oven to 250˚. Combine the spices, salt, and sugar in a small bowl and whisk together. Set aside one teaspoon of the blended mixture.
Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the mixture the same way.
Put the pecans in a medium-sized mixing bowl and pour the spice/butter/honey mixture over them; toss with a wooden spoon or spatula.
Spread evenly on an ungreased cookie sheet and bake for 45 minutes. When they’re done, sprinkle the reserved teaspoon of spice mixture over the pecans. Serve after the pecans have cooled.
Hope y’all had a great July Fourth! Seattle was blessed with sunny, cloudless blue skies and warm temperatures…perfect for hanging out all day on a deck overlooking Lake Union and then watching the fireworks after dark.