Hey, friends! Yes, I know … you’ve missed me. And I’ve missed you too. But between planning the St. Louis Food Blogger bake sale and a special dinner for Eric Schlosser and Slow Food St. Louis, plus building a new house, and now helping to organize the first ever food media conference here in St. Louis (more on that later this week!), it’s a wonder I remember to get dressed in the morning!
But, I’m back … and it’s the end of the month so you know what that means, right? It’s Secret Recipe Club time!
Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose.
This month, my assigned blog was Fran’s Favs, a blog filled with food, fun, and “Frantastic” recipes. Fran is a self-described “Italian foodie.” She and her two sisters grew up in a thoroughly Italian household with a Sicilian mom and a Neopolitan dad, and her dad and uncle even owned a small Italian restaurant. Needless to say, Fran has some amazing Italian recipes on her site, including Italian sesame seed cookies, Mama Musto’s meatballs, Italian beef, and one of The Chef’s favorites, eggplant parmesan.
Alas, my crazy schedule (and the fact that most of the items in my kitchen have been packed in boxes!) kept me from making any of Fran’s wonderful Italian recipes, but I did find another great recipe that was quick and easy … and absolutley delicious!
Did you know that I’m a nut lover? I adore almost every type of nut there is … and when they’re candied or glazed, I love them even more. So, Fran’s recipe for spicy glazed pecans was right up my alley! I also had a bag of local pecans from the Missouri Northern Pecan Growers on hand waiting to be used. Coincidence? I think not.
I decided to leave out the cayenne called for in Fran’s recipe and make simple candied pecans. I also used The Chef’s technique to make them on the stove top instead of in the oven … and it was so easy! I’m already planning to make another batch soon … and this time I think I’ll definitely go the spicy route, just like Fran!
Stove Top Candied Pecans
- 1 cup sugar
- 3 tablespoons water
- 1 cup pecan halves, shelled
1. In a large saucepan, combine sugar and water (the mixture will be thick) and spread evenly over the bottom of the pan.
2. Over medium-high heat, bring the sugar mixture to a boil. Once the mixture begins to bubble, stir gently until all of the sugar is dissolved and the mixture begins to turns amber in color.
3. Add the pecans to the sugar mixture and stir continuously for 5 minutes. Lower the temperature to medium-low, and continue to stir for another 5 minutes. This ensures the nuts are well coated and roasts them to bring out their nutty flavor.
4. Remove from nuts from the heat, pour into a large bowl, and continue stirring to cool.
5. Once cool, eat and enjoy. Store leftover nuts in an airtight container.
Notes: I used raw turbinado sugar so it was a bit difficult to tell when the sugar was darkening in color; using white sugar will make this step easy peasy. Additionally, if you think the pan you’re using is big enough, go one size larger … you want to have plenty of room to stir the pecans.
This recipe is really super simple to make … and if you keep the ingredients on hand, you’ll always be able to whip up a quick snack for unexpected guests. Served with a glass of Cava or Reisling, you’ll have your friend dropping in unexpectedly all the time!
To learn more about The Secret Recipe Club or to join in, click here to read about it and sign up!