Spiced Pecans

Spiced Pecans

These pecans make an excellent addition to a charcuterie board or salad, but are also a highly-addictive stand alone snack!

1 c. pecan halves

2 T. sugar

1 T. butter

1 T. Simply Orange

1/4 t. cinnamon

1/4 t. cayenne

Combine ingredients in skillet and cook over medium heat until sugar dissolves.  Spread nuts in a single layer on a baking sheet lined with greased foil.  Bake at 200 degrees for 1 hour, stirring every 15 minutes.  

While hot, transfer pecans to a colander.  Sprinkle generously with salt and shake or stir to ensure all nuts are well-salted.  Stir every 2-5 minutes until nuts are cooled to prevent sticking.     

Chipotle-Lime-Avocado Dip

Chipotle-Lime-Avocado Dip

I originally whipped this up to accompany some roasted veggies for Girl's Night Out (asparagus, potatoes, yellow squash, carrots, sweet peppers, onions, sweet potato, and cauliflower), but subsequently found additional uses for it, as I'm sure you will too!

Blend in food processor until smooth:
1 lg. avocado, flesh only
3/4 c. real mayo
2 T. lime juice
2 T. white wine vinegar
3 T. Splenda
2-3 T. diced chipotle peppers (my new favorite is La Costena, pictured)

Chill and serve as a dip for fresh or roasted veggies, salt n pepper kettle chips, or as a garnish for any meat, quesadilla, or omelet!

Sweet N Salty Fried Pecans

Sweet N Salty Fried Pecans

1 c. pecans
2 T. sugar
Oil for deep frying
Salt

In medium pot, boil 3 c. water.  Add pecans and return to boil for 1 minute.  Drain nuts.  

Place hot nuts in a bowl and add sugar, stirring until dissolved.

Heat 1" of oil to 360 degrees.  Or, as I do, until it is "hot enough!"  Carefully add nuts and stir lightly until golden...about 3 minutes.  

Transfer nuts to collander and season to taste with salt.  Coarse sea salt and regular table salt give different results, but both are equally good!  The table salt sticks a little bit better, but the coarse salt provides an extra crunch.  Lightly stir nuts as they cool to keep them from sticking together. 

Cool completely.  These can be stored in an airtight container for a couple of weeks, even frozen for 3-4, but if anyone knows they're around, you'll never be able to independently verify this.  They're that good.

Champagne-Soaked Grapes

Champagne-Soaked Grapes

2 lbs. green seedless grapes
3 c. dry champagne
1/4 c. sugar
1 T. lemon zest

Combine and soak overnight (or 7-10 hours).  Shake periodically to redistribute marinade.

Before serving, drain liquid, sprinkle grapes with superfine sugar and more lemon zest.

Serve very very chilled!