Peppered Pecans

I suppose seasoned and/or sugared nuts have been around for a long time. Nut companies surely try to devise any way they can to entice us to buy more of their product. And I've tasted a variety of caramelized nuts, either walnuts or pecans, that go onto different dishes, most often salads. I've even tried the packaged ones from the grocery store. Didn't like them. Too sweet.

So when Cathy Thomas, the Food Editor of our local daily newspaper, The Orange County Register, gave a cooking class at Sur la Table several years ago, I signed up. I've taken several of her classes - she's fun and entertaining. She even leads food tours in our local Vietnamese community a couple of times a year. I've done that too.

But this particular class she prepared some kind of salad with THESE nuts. The only thing I remember about the salad is that it had sliced pears and blue cheese crumbles in it. But I'll tell you, my taste buds were all over these nuts. You know the word addicting. Addiction: at dictionary.com it's explained as the state of being enslaved to a habit or practice or to something that is psychologically or physically habit-forming.

Oh my. That's me with these nuts. If you can stay out of the nuts, you're a better person than I am.

I've made them dozens and DOZENS of times. I usually start out with the original recipe size, thinking oh, these will be enough to last for several salads. DH loves them too. We'll enjoy having these for a week or so. WRONG. After I've made them I have to taste them to make sure they're not too hot (what kind of lame reasoning is that for snacking?) Usually I'm cooking other things, making the salad. You know, the usual kitchen detail for any dinner. One more nut. Set the table. Another nut. Maybe two. Start the vegetable. Another nut. Measure out the 1/4 cup I think is appropriate for the salad and leave the rest to continue to rest on the foil. Another nut. And so it goes. I think you've got the picture.

These are not overly sweet, although they surely do have some sugar in them. The pepper is what's a bit different. Addicting. Spicy. Lovely. And I highly recommend you double the recipe!

Peppered Pecans
Recipe: Cathy Thomas, Food Editor of the Orange County Register
Servings: 8
1/4 cup sugar
1 teaspoon kosher salt
1 teaspoon ground pepper -- coarsely ground
1 cup pecan halves

1. Place a baking sheet or jelly roll pan next to your range before you start.
2. In a small bowl combine sugar, salt and pepper, and stir to combine.
3. Heat a large wok or heavy skillet over high heat. Add pecans and toss until pecans are warm, about 1 minute.
4. Sprinkle pecans with HALF of the sugar mixture and toss until the sugar melts. Add remaining sugar mixture and toss again until sugar melts, then IMMEDIATELY pour out onto the baking sheet. Spread nuts out and allow to cool. These will keep, stored in a plastic bag, for about 3-4 weeks. (They'll never last that long.)
NOTES : These nuts were served in a lovely green salad garnished with blue cheese crumbles and pears at a cooking class I attended.
Per Serving: 115 Calories; 9g Fat (67.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 235mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.

To view a printable recipe, click on title at top.