Minted Walnuts or Spicey Pecans??

Minted Walnuts, page 186 in Tastes & Treasures cookbook, are a wonderful snack. This is another great recipe using pecans. These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.

Photo: Landon Nordeman from Saveur Magazine

Ingredients:

4 tbsp. unsalted butter
2 cups pecan halves
2 tbsp. light brown sugar
2 tbsp. roughly chopped
rosemary leaves
2 tsp. Worcestershire
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. kosher salt
1⁄2 tsp. Tabasco
1⁄4 tsp. freshly ground black
pepper
1⁄4 tsp. ground cinnamon

Directions:

Heat butter in a 12" skillet over medium heat. Add pecans and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes.

Add brown sugar, rosemary, worcestershire, paprika, chili powder, salt, Tabasco, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly, until fragrant, 1–2 minutes.

Transfer pecans to a parchment paper–lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.

MAKES 2 CUPS

Note: Bump up the sugar or chili powder to sweeten or add more spice.

Minted Walnuts

Want a lovely gift for someone for Christmas or anytime of the year? Try this recipe on page 186 from Tastes & Treasures and package it in a cellophane wrapped dish tied with a pretty bow. My daughter, Candice, helped make this for her holiday party (a White Elephant party - it was lots of fun). Make sure and tell the guests it is a sweet snack and not wasabi.

Ingredients:
2 cups sugar
3/4 cup evaporated milk (we used fat free)
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon peppermint extract
Green food coloring
4 cups walnut halves

Directions: Mix the sugar, milk, butter and salt in the top of a double boiler and place over direct heat. Cook for 2 minutes or until the sugar dissolves, stirring frequently. Reduce the heat and place over simmering water.
Cook for 7 minutes or to 234 to 240 degrees on a candy thermometer, soft-ball stage. Stir in the flavoring and food coloring. Add the walnuts and stir until coated. Spread the walnuts in a single layer on a sheet of foil and let stand until cool. Store in an airtight containter.

Note: Make a day ahead to let dry. Use two cookie sheets with foil. The best part is licking the bowl.