We have had a bumper crop of pecans this year so I've been finding lots of ways to incorporate them into recipes here at the Inn. With the holidays here, these two recipes are wonderful pickup snacks. The sugar and spice ones are also great crumbled up over ice cream (with some homemade chocolate and brown sugar sauces November 2009 recipe of the month) or for a sweet crunck in a salad.
Ingredients For Chocolate Pecans
2 cups of pecans (halves and/or pieces)
4 tablespoons butter
salt to taste
12 oz almond bark (or chocolate bark)
1 & 1/4 cups semi-sweet chocolate chips
Instructions For Chocolate Pecans
Melt the butter and pour over the pecans and coat well. Arrange on a baking sheet and spinkle with salt to taste. Bake at 275 degrees for 25-30 minutes. Cool.
Melt the almond or chocolate bark with the chocolate chips in the microwave on high for 2 minutes. Remove and stir until welll combined (there may be a few lumps). Return to microwave for an additional 15-30 seconds. Don't overcook or chocolate will taste burnt. Stir until completely smooth.
Place toasted pecans in a mixing bowl and pour chocolate over and stir to cover completely.
Drop by spoonful onto alumimum foil. They should be set in 15 to 30 minutes. Store in an airtight container.
Ingredients Sugar & Spice Pecans
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 egg white
2 & 1/2 tablespoons water
8 cups pecan halves or pieces
3/4 teaspoon edible gold leaf powder
Instructions Sugar & Spice Pecans
Combine first 8 ingredients in a bowl and stir well. Add the pecans and stir until evenly coated. Spread in a lightly greased, foil lined jellyroll pan. Bake at 275 degrees for 50 to 55 mintues, stiring occasionally.
Remove pecans from the pan and cool on wax paper. Place in a ziplock bag and add the gold leaf powder and shake the bag to coat the pecans. Store in an airtight container.