Christmas time  is the season for pecans…those wonderful nuts harvested all over Georgia.  I grew up having a box of just freshly harvested pecans from my South Georgia Grandmother.  She would send a shoe box full of Georgia pecans.  We used to marvel at the different pronunciations of pecan.  My grandfather called them pea cans with the emphasis on the pea.  Our Tennessee family called them pecans…peh cahns emphasis on the cahns.  Dolly Parton even says, “a pee-can is what you put under your bed at night. It is pronounced peh-cahn.”

Every year we buy freshly harvested pecans from our Georgia friends, Sarah and Robert Cohen…I give them as gifts but also save a few bags for myself.  This year I made two different versions to snack on throughout the holidays.  Friend, Carson Howard shared her two recipes and I am sold on these recipes.  Enjoy!

Recipe #1

SPICY PECANS

SPICED NUTS

Serving Size:

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Ingredients

• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon cumin
• 1/2 teaspoon celery salt
• 1/2 garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon seasoned salt
• 2 cups pecans

Instructions

1. Preheat oven to 325º.
2. Melt butter in a saucepan on low heat.
3. Add remaining ingredients except nuts.
4. Simmer to combine flavors.
5. Add pecans and stir until coated.
6. Spread on baking sheet and bake for 15-20 minutes, stirring halfway through.
7. Stir pan when finished.

Kathy's comments

This recipe calls for lots of salt, celery salt and seasoned salt (plus original recipe called for tossing Kosher salt at end of cooking.  I  cut back on the quantity of salt.  In other words salt to taste.

Carson Howard via KathyMillerTime

Recipe Printed from www.kathymillertime.com

SWEET AND SPICY PECANS

SPICY SWEET PECANS

Serving Size: 4 cups

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Ingredients

• 1/2 cup sugar
• 1 tablespoon  light brown sugar
• 2 tsp chopped fresh rosemary
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground red pepper
• 1 large egg white
• 4 cups pecan halves

Instructions

1. Preheat 275 degrees. Stir first 8 ingredients in a medium bowl.
2. Whisk egg white and 1 TBsp water in a separate medium bowl until foamy.
3. Add pecans and stir to coat. Add the pecan mixture to the sugar mixture, stirring to evenly coat. Spread pecans in a single layer on lightly greased(cooking spray) aluminum or parchment paper lined sheet pan.
4. Bake @275 for 50-55 minutes or until  sugar mixture hardens and nuts are toasted, stirring every 15 minutes. Spread immediately in a single layer on wax paper. Cool completely. Store in airtight container for 7 days or freeze.

Kathy's comments

I love using  fresh rosemary.  Gives it a little twist.  Also I think using light brown sugar instead of the white sugar would also be great!

Carson Howard By KathyMillerTime

Recipe Printed from www.kathymillertime.com

HOPE YOU ENJOY!

MERRY CHRISTMAS FROM OUR HOUSE TO YOURS!

COME CELEBRATE WITH ME.  I’LL SAVE YOU A SEAT AT THE TABLE.