Texas Brown Butter Pecans

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s