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Basic Roasted Pecans
Roasting is one of the most popular ways
of preparing pecans. Just about everyone
has his or her method and recipe. There
are those who will tell you to roast the nuts
quickly in a hot oven, while others prefer the
slow-roasting method. Slow-roasting is our
preference. I recommend using the largest
size of pecan halves you can find for this
delicious treat. Be aware that the cooking
time will vary according to the size of the
pecan halves. Smaller pecans will, of course,
roast quicker than larger ones.
Although roasted pecans are popular for
snacking, they can also be chopped and
sprinkled on ice cream, yogurt, and fresh
fruit, and they add a delightful taste and
crunch to salads, cereals and steamed
vegetables.
WHAT YOU WILL NEED
4
cups pecan halves
4
tablespoons butter
1
tablespoon salt
HOW TO PREP
Preheat the oven to 325 degrees.
Spread the pecans evenly in one layer on a
heavy baking sheet pan. Bake for 30 minutes.
Add the butter and stir to coat the pecans
evenly. Bake for 15 minutes. Sprinkle with
the salt and stir again. Bake until golden
brown, 15 to 20 minutes.
Remove from the oven and cool completely
before storing in airtight containers.
(Makes 2 pints)
Cheesy Pecan Wafers
Similar to cheese straws, these wafers are
from Keith Courrégé’s repertoire of recipes.
They are ideal to serve during the cocktail
hour and make a great food gift during the
Christmas holidays.
WHAT YOU WILL NEED
½ pound finely grated sharp cheddar
cheese, at room temperature
1
stick (8 tablespoons) butter, softened
1
teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
¼ teaspoon salt
1½ cups all-purpose flour
⅛ teaspoon hot sauce
1¼ cup pecan halves
HOW TO PREP
Preheat the oven to 300 degrees.
Combine the butter, cheese, Worcestershire,
cayenne, salt and flour in a food processor
or electric blender and pulse several times
to blend. The mixture should be soft and
smooth.
Form the mixture into small balls, about
the size of a large pecan, and place on an
ungreased nonstick cookie sheet. Flatten
the balls with the tines of a fork and place a
pecan half on each wafer.
Bake until just lightly browned, 25 to 30
minutes. Remove from the oven and cool
slightly before transferring to a wire rack
to cool completely. Once the wafers are
completely cooled, store them in between
sheets of wax paper in airtight containers.
(
Makes about 4 dozen)
Pecan Island
Pecan Island, about an hour’s drive southwest
of New Iberia, is a prime duck and fishing
area. This is true Cajun country. The island
— a chenier made up of three sandy ridges
covered with pecan trees and live oaks — sits
right below the southern peak of White Lake in
the prairie-marsh region of Vermillion Parish’s
“outback.” The brackish marsh is home to
alligator, deer, nutria and waterfowl. Fishing is
year-round and the redfish are plentiful.
Super-Duper Yams
WHAT YOU WILL NEED
4
medium-size sweet potatoes
¼ cup chopped pecans
3
tablespoons light brown sugar
1½ tablespoons butter
3
teaspoons dark crème de cacao
½ cup honey
HOW TO PREP
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper
and place the potatoes in the pan. Bake
for 30 minutes and reduce the heat to 375
degrees and bake until soft to the touch,
about 20 minutes.
Remove from the oven and cool. When cool
enough to handle, remove the skins and slice
the potatoes into ½-inch rounds. Arrange the
potatoes in a baking dish large enough to
accommodate the potatoes in 1 layer.
Increase the oven temperature to 425 degrees.
Sprinkle the potatoes with the pecans and
brown sugar, dot with butter and drizzle
evenly with the crème de cacao and honey.
Bake until heated through, about 15 minutes.
Serve hot.
(Makes 4 servings)