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
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with the spice mixture until well coated. Spread the nuts on a sheet pan
and allow to cool.
Store in an airtight container. They will stay fresh for at least a week.