Earlier this week, we interviewed Michael's Genuine Food & Drink executive pastry chef, Hedy Goldsmith. If you missed the interview, read Part 1 and Part 2. As promised, we're bringing you a recipe from Hedy's kitchen.
Simply put, these spiced pecans are delicious. A first bite releases the tastes of a crisp autumn afternoon. Subsequent bites (and there will be, because these babies are addictive) allow the rich flavors to mingle together -- sugar, Scotch, nutmeg, and cinnamon. All work together beautifully.
These pecans are easy to make. They're a great hostess gift or are fabulous when served with cocktails at a get-together.
The Macallan 12-Year-Old Sherry Oak Spiced Pecans
By Michael's Genuine Food & Drink executive chef Hedy Goldsmith
Yields 1 quart
3 ounces The Macallan 12-year-old Sherry Oak
1 pound pecan halves
1/2 cup granulated sugar
1/2 tablespoon Angostura bitters
1 vanilla bean, split down the middle and seeds scraped
2 1/2 tablespoons canola oil
1/4 teaspoon ground coriander
1/2 teaspoon Kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
Preheat oven to 325.
Place the Scotch in a small pan and reduce by half over a high heat, about 3 to 5 minutes.
Blanch the pecans in boiling water for 3 minutes. Drain well in a
strainer. Place the hot nuts in a bowl with the Scotch, sugar, bitters,
vanilla seeds, and oil. Toss to completely coat. Cover with plastic wrap
and let sit for 15 minutes.
Place nuts on a sheet pan lined with a Silpat or parchment paper. Bake
for 30 to 35 minutes. Set your timer every 10 minutes to stir nuts.
While the nuts are toasting, add spices to a large bowl. Remove the nuts
from the oven and place them hot into the bowl of spices. Toss the nuts
with the spice mixture until well coated. Spread the nuts on a sheet pan
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and allow to cool.
Store in an airtight container. They will stay fresh for at least a week.