It’s that time of year again – time for celebrating, and parties, and enjoying time with our loved ones. Often, the way we show people we care for them is through food, so the members of our Pulse family would like to share some of our best holiday recipes with you. Each week in December, we will post something new, so keep checking back!
from Kate Hayward, Indianapolis
My dad has a thing about nuts. Growing up, he always had a big glass jar of Planters salted peanuts nearby, or for a special treat, Blue Diamond smoked almonds. On vacation in Hawaii, he stocked up on macadamias, and when we moved to North Carolina, he experimented with pecans. No family celebration in our home is complete without a big bowl of nuts for my dad, and my mom and I always had fun trying out new recipes for him. Over the years, I have narrowed it down to these two favorites, and I hope that you enjoy them as much as we do.
Orange Pecans (credit to epicurious.com)
- 1 cup of sugar
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 4 cups pecan halves (about a pound)
Line a cookie sheet with waxed paper. Bring first the first 3 ingredients to boil in heavy large saucepan over medium heat, stirring frequently. Boil 30 seconds. Stir in pecans and toss until completely coated, then spread them to cool on waxed paper. Allow to cool completely, then separate pecans if necessary.
Can be prepared up to 1 week ahead and stored in an airtight container.
Chipolte & Rosemary Spiced Nuts (credit to The Barefoot Contessa)
- Vegetable oil
- 3 cups whole roasted unsalted cashews
- 2 cups whole pecan halves
- 2 cups whole walnuts halves
- 1/2 cup whole almonds
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, slightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons ground chipolte powder
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.