Candied Spiced Pecans

These spiced pecans are from China Grove, NC. A friend of our has a grove of pecans that produced a bumper crop this year. The three boys use the pecans to raise money for music instruments. So it is a great cause to support.

Pecans are common throughout Kirby

I look forward to the Helms Farm Pecans every year.

There are so many spiced and candied nut recipes out there, you can modify any one of them to fit your tastes. Personally, I love the sweet, salty, slightly hot flavor of these nuts. The warm spices enhance the amazing flavor of the roasted nut, the chili powder gives a slight amount of entertaining heat and the sugars make them indulgent.

Imagine these with fresh pears and bleu cheese! Now, that is an amazing platter to put out with pre-dinner wine and champagne.

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Candied Spiced Pecans

Pre-heat the oven to 300°F.

Line a baking sheet with parchment or use a silpat.

  • 1 ounce egg white (1 white from 1 large egg)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 1-1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pound raw pecan halves

Beat the egg white to soft peaks. If it is properly beaten, there will be no liquid in the bottom of the bowl.

Tip: Wipe the bowl and beaters with vinegar to remove any possible oils that may be on the surface. This will ensure a successfully beaten egg white.

While the egg white is beating, mix the sugar and spices in a small bowl.

Beaten egg whites mixed with seasonings.

Beaten egg whites mixed with seasonings.

When the egg is properly beaten, add the seasonings.

Fold in the pecans and toss to evenly coat all of the nuts. Separate any nuts that stick together.

Spread onto a lined baking sheet and roast in the oven for 30 minutes. Stir them occasionally for even roasting.IMG_4831

Cool, separating any nuts that stick together again after roasting.

Package and present as a wonderful gift for anyone!

Please be aware that if you put these out for a party, they will disappear fast! I suggest you save them for a small group.

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Pecan Crusted Fried Okra

Southern Cooking has to include okra of some kind so I thought Pecan Crusted Fried Okra would be interesting.

Okra

How many of you like okra?

The most common perception of okra is that is disgustingly slimy. I have to give you that it is slimy like a world of snails would love.

I’ll never forget the first time I had stewed okra and tomatoes and all I could think was “what is wrong with you people?” It didn’t help that the person who made the dish was a terrible cook. (Bless her heart!)

Then I discovered pickled okra and fell instantly in love.

Quickly I learned there are ways of preparing okra that avoid the slimy aspects of this misunderstood vegetable.

Used in vegetable soup, okra will give the broth a nice thickness, not too thick but not watery either. I love the little balls of seed that float into the soup, yummy.

Okra

Okra (Photo credit: NatalieMaynor)

Okra is found all over the world and is used in many cultures and cooked in just about as many different ways as you can find recipes.

I am working on developing content for Charlotte Cooks which begins filming the new PBS season in August.

We are filming a segment on Southern Cooking and that must include some kind of okra dish.

Robert thought it should be fried okra. So as I researched and thought, the idea of combining the southern love of cornbread, buttermilk and pecans with okra.

This is the result of my study.

Pecan Crusted Fried Okra

1 pound fresh okra – choose young tender ones over older more sturdy okra

1 cup Martha White Self Rising Buttermilk Cornbread Mix

(Use more as needed)

1 cup buttermilk

(Use more as needed)

1 cup coarsely chopped pecans

1/2 cup panko bread crumbs

Mix pecans and panko together, use more as needed

Vegetable oil as needed to fry

Fine ground sea salt

Method:

Set up a standard breading procedure with trimmed okra, cornbread mix, buttermilk, mix the pecans and panko together in the third pan.

Standard breading procedure set up:
Use cornbread mix, buttermilk, pecans and panko

Wash and dry the whole okra pods.

Trim the tops off the okra, leave the pods whole other than the top.

Bread the okra by coating in flour, then buttermilk, then pecan mix.

Have a pan with enough oil to come half way up the okra in the pan.

Only enough oil to come half way up the okra. Don’t move them around too much.
See, even mine had some drop the breading. Keep those as “cooks treats”.

Cook on medium high heat about 3 minutes on each side. The breading will be golden brown.

Using a slotted spoon or slotted spatula remove the golden brown okra from the hot oil and drain on a fresh paper towel.

Season with a light sprinkle of fine salt.

Serve with Texas Pete Hot Sauce.

Be careful, not only are these lovely morsels tasty and addicting but they will disappear before you know it!

When calculating how much to make, always make more because you will need it.

OK, now here’s the thing. Many of you will experience the breading does not really want to stay on the okra. It is hard to bread an okra and have it stay on like it should.

Following the standard breading procedure making sure to get each pod coated in flour first then coat totally in the buttermilk then pecans you will have the best chance of keeping the breading intact.

Once they hit the pan, let them cook. Don’t move them around too much or you WILL see the breading all fall off. This is why they don’t get deep-fried too. Just enough oil to come about half way up the okra while in the pan.

Make sure the oil is hot so the okra start cooking as soon as they hit the pan.

Putting them in a cold pan and cold oil will result in soggy oil filled  okra. That is disgusting. Oil and slime. Avoid it.

When they are done, pile them up on a plate and serve.

Jump back quick because they will disappear before you set the plate down.

A Heaping Plate of Pecan Crusted Fried Okra

Ya’ll come and don’t be late for dinner!