We are in for a treat this weekend! We get to go to my friend Jackie’s homestead to visit! Jackie has been my good friend for more than a dozen years. She has taught me a ton about food and nutrition as well as economy. She isn’t afraid to try new things and to do those new things differently than anyone ever has! Most importantly, she is a great source of godly wisdom.
Considering we both have big families and even our adult children will be hanging out together this weekend, we are coordinating on the day’s menu. You can be sure there will be a lot of homegrown, homemade this and that, from the meat to the sides and dessert!
Jackie suggested we both make a charcuterie board to share. This is a new realm for me. I think I’ve done one before, but this task is perfected by my friend Courtney over at Wild Grace Farms and I have to admit, I’m a little intimidated. I figure I have a steep learning curve here and I’d better figure out all the things before Sunday! (I promise to make a post on our Faith-Family-Farm Facebook page showing the final result!)
I decided to try my hand at candied nuts.
I mean… that’s a charcuterie board thing, right!?
This is DEFINITELY a thing happening at the Farm right now, so it’s time to make something unforgettable!
This is so easy, you guys! Honestly! Why haven’t I done this at least a hundred times before now!?
Pecans (or nut of choice)
Combine the butter, syrup, cayenne and salt in a small saucepan and heat just until warm, melted and combined.
Pour the mixture over your pecans and toss so it covers all of the nuts.
Pour onto a parchment lined cookie sheet and separate. You can see that I only kind of did this because I didn’t actually have whole pecans, I only had pecan pieces. Even so, I figured the worst thing that could happen would be that the pieces would stick together, and I would have to eat two at once. Oh no. What will I do?
Bake in an oven set at 325* for 7 minutes. Toss a bit on the pan and then reset the timer for 5 minutes. Take them out and allow them to cool right on the pan.
Lastly, try to stop eating them. Seriously. So good!!
Spicy Maple Candied Pecans
- 1/4 Cup Maple Syrup
- 1 Tbsp Butter
- 3/4 tsp Sea Salt
- 1/4 tsp Cayenne
- 3 Cups Organic Pecans
- Preheat oven to 325*
- Combine Maple Syrup, Butter, Sea Salt and Cayenne in a small saucepan; heat over medium low until the butter melts, stirring to combine
- Pour mixture over pecan in a bowl and toss to coat
- Spread coated pecans evenly on a parchment lined cookie sheet
- Bake for 7 minutes; toss lightly and then bake for another 5 minutes
- Remove from the oven and allow to cool on the pan
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