More Pecans

I absolutely love Mexican Wedding Cookies and, as previously noted, we have an abundant supply of pecans at our disposal.  So get baking!  This recipe was adapted from one found in Tyler Florence's Family Meal cookbook.  Next time you're in town we should try out his San Francisco restaurant, Wayfare Tavern, or visit his kitchen essentials shop in Mill Valley.

1 cup butter

1/2 cup granulated sugar

1 tsp. vanilla extract

2 1/4 cups all-purpose flour

Big pinch of salt

1 tsp. water

1 cup pecans, toasted and finely chopped

Powdered sugar for dusting

1.  Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.  Line 2 baking sheets with parchment paper.

2.  Beat together butter, sugar, vanilla on medium speed until smooth.  Stir in half of the flour and the salt, then add the water.  Mix in the remaining flour and the chopped pecans.

3.  Form dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets.

4.  Bake, rotating the sheets midway through baking, until the cookies feel almost, but not quite, firm, about 12 minutes.  Let cool completely on the baking sheets.  

5.  Sift some powdered sugar into a bowl.  Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer.

6.  Enjoy with a strong latte.

Stay tuned for a really easy and yummy chocolate pecan pie recipe!

Merry, Merry

Thanks for the yard clipping, they made a beautiful wreath to dress up my purple front door.

Little Sister's Spiced Pecans

This recipe is quick and easy and it results in a tasty treat that seems pretty sophisticated.  If only you had an unlimited supply of pecans at your disposal.  Oh wait, you do!  So grab a basket and start gathering.

4 tbsp. butter

2 cups pecan halves

2 tbsp. light brown sugar

2 tbsp. roughly chopped rosemary leaves

2 tsp. Worcestershire

1 tsp. chili powder

1 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. ground cinnamon

1.  Heat butter in a large cast iron pan over medium heat.  Add pecans and cook, swirling pan constantly until nuts are toasted, about 5 minutes.

2.  Add brown sugar, rosemary, Worcestershire, chili powder, salt, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly until fragrant, 1-2 minutes.

3.  Transfer pecans to baking sheet, spread into a single layer and let cool.