Whisk It Wednesday: Amazing Glazed

My Whisk-It Wednesday is whisking away from me. I can’t let two Wednesdays slip by without posting to my blog. Last week I was spending some time in Minneapolis with a friend from college. We stayed downtown and had great fun. One of the highlights of our stay downtown was discovering the farmers market on the Nicollet Mall on Thursday morning. Such a variety of beautiful fresh produce, bright flowers, handmade soaps, baked goods, berries — it was wonderful. I nibbled on some heavenly bakery from Cocoa & Fig Catering. Their nutella-filled brioche is to die for and I could definitely become addicted to the cherry almond scones. I came home with a couple of one-pound bags of golden butternut squash fettuccini made by Sunrise Creative Gourmet in Hibbing, Minn. Can’t wait to try it.

From Minneapolis to Fargo for a couple of nights and finally, back home, just in time to nestle into my home office and begin work on another column.

I did make time to stop at my local North Country Farmers Market yesterday. You know I’m such a huge fan of farmers markets. I filled my market bag to the brim with all kinds of fresh vegetables. I was just in time to snag a drop-dead gorgeous bag of fresh greens, washed and spun dry and sprinkled with cute little edible flowers.

And that bag gave me an excuse to make one of my favorite salad add-ins: glazed pecans. Nibbling on these sweet and spicy pecans is like eating candy, with a bit of a kick.

I use a cast iron skillet to heat butter with sugar, juice, seasoning and pecans. Any oven-safe skillet will work. Once the sugar has dissolved, the skillet and everything in it goes into the oven to bake at a very low temperature. Just stir the pecans every 15 minutes for the hour that they are in the oven. And then, I challenge you to let them cool before eating. Bet you can’t do it!

The shiny caramelized glaze is crunchy and sweet and spicy and so, so good. I love them on salads. If I store them within my sight, I can’t leave them alone. Each time I make them, I think about how they would make a lovely hostess gift, packed into a pretty jar. I just haven’t been able to share them yet. I want them. All of them. They’re amazing.

And so, on this Whisk-It Wednesday I am whisking my Amazing Glazed Pecan recipe off to you as a gift so you can make your own.

Oh, by the way, those raspberries joining the fresh greens and Amazing Glazed Pecans were picked by my own hands under the hot sun. They are wild raspberries that grow in the ditch along the road I live on.

Fresh greens, edible flowers, wild raspberries and my favorite pecans. I’m so happy.

Amazing Glazed Pecans

  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1 tablespoon cranberry juice or orange juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 cup pecan halves

Combine all ingredients except pecan halves in an oven-proof skillet. Stir over medium heat until butter is melted. Add pecans and stir constantly until sugar is dissolved. Transfer skillet to preheated 225-degree oven. Bake for 1 hour, stirring every 15 minutes. Remove skillet from oven and immediately transfer glazed pecans to a sheet of waxed paper and allow to cool. Store in an airtight glass jar or tin.

2 thoughts on “Whisk It Wednesday: Amazing Glazed

  1. I’m glad you asked about the dressing, Rachelle. I’ve got a couple of favorites that I like to use on this salad. I’ll post them. I’m sure there are other readers who are wondering the same thing.

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