Pecans can be the most important nut of North American from one of the hickory trees which are related to the walnut tree. There are now 500 varieties between Georgia and Texas. The Algonguin Indians used to cook them with water and strain, leaving a porridge or stew used to thicken broths and as a seasoning. These are best used for snacking, on salads and served with cheese.
Texas Brown Butter Pecans
16 ounces pecan halves
4 ounces butter
5 ounces light brown sugar
1 oz salt
pinch of nutmeg
pinch of cayenne
Method:
Toast pecans on sheet tray in oven for about 7 minutes at 350 degrees. Remove from oven. Melt butter until foamy and starting to brown with a nice nutty aroma. Add remaining ingredients, including warm pecans and stir well. Be careful not to let sugar melt, you want the sugar and butter to form a wet gravel and fill the crevasses of the pecan when it cools. Let dry on tray at room temp and store, will last one week covered.
Enjoy!
Chef John Brand 