Spicy Pecans
Recipe from "The South: The Beautiful Cookbook:
authentic recipes from the American South,"

HarperCollins © 1996

MAKES 2 CUPS ( 8 OZ/250 G)

Pecans come from a tree known to botanists as the Illinois hickory. Maybe it should be the Georgia hickory. While the tree thrives across the Deep South, Georgia produces far more pecans than any other state. From pecan pie to pecan- crusted trout, there's no shortage of ideas on how to use them. This is one of the simplest.
  • 1 1/2 teaspoons seasoning salt, garlic salt or herb salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 2 cups ( 8 oz/250g) pecan halves
  • 1 tablespoon unsalted butter, cut into small pieces
Preheat an oven to 275*F ( 135*C).

In a small cup or ramekin, combine the seasoning, garlic or< herb salt and spices and stir until well blended.

Spread the pecan halves in a shallow baking pan. Dot with the butter. Bake on the middle oven rack, about 10 minutes, until toasted completely but not darkened. Sprinkle with the seasoning mixture and stir, tossing lightly to coat the pecans evenly. Continue to bake until the pecans are deep brown and fragrant but not burned, 5-8 minutes longer.

Transfer to paper towels to cool. Serve at room temperature.

Brunswick Stew
by Mary Reid Rogers

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by Mary Reid Rogers
& The Peabody Hotel

Spicy Pecans
by Mary Reid Rogers

Watercress Slaw
by Mary Reid Rogers

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