Spicy Savory Pecans

Pan of toasted pecans.

Each year at Christmas I make batches of spiced pecans as gifts for neighbors and friends.  I usually make the savory variety rather than the sweet.  This recipe is super easy and the results are yummy.


Recipe: 2 cups pecan halves
             1 tablespoon butter
             2 tsp soy sauce (lite version with less salt)
             1/2 tsp salt (optional)
             1/8 tsp hot sauce (I use Texas Pete)*

Preheat oven to 300 degrees F.  In 8 or 9 inch cake pan, combine pecan halves and butter.  I usually melt the butter and then add the pecan halves.

Melt 1 tablespoon of butter.

Add 2 cups of pecan halves to butter in pan.

Toast for 30 minutes in preheated 300 degree oven.

Toast in oven 30 minutes, stirring occasionally.  Remove from oven and add other ingredients.  I usually mix the soy sauce and hot sauce together before adding to the pecans.  Toss to mix well.  Yields 2 cups.

Mix 2 tsp soy sauce and 1/8 tsp hot sauce and add to toasted pecans. 

 * These are not actually very hot--just enough spice to be interesting.

Apple Cranberry Tart

Apple Cranberry Tart. 

Along with an advertisement for Viking River Cruises came this recipe for an Apple Cranberry Tart.  I had apples and cranberries, and I made my own almond paste (a new experience) so for Thanksgiving this was a different dessert.

Adding a layer of almond paste in crust. 

Add apples and cranberries.

Add topping. 

Out of the oven.  

Taking one of the Viking River Cruises is on my bucket list, and if this recipe is indicative of the kind of food they serve, then I'll be in for a treat.

This was good, but perhaps a little too sweet (I suppose because of the almond paste which was very sweet.)

Making My Own Almond Paste

Almond Paste

I have a recipe that calls for almond paste that delicious something that is found in lots of Danish and French pastries.  The recipe I was using for an apple cranberry tart called for almond paste.  Sure I could go out and buy some already made, but since I am trying to learn new things in the kitchen why not make my own especially since I had a bag of whole almonds.  First I had to blanch (remove the skins) from the whole almonds.

Place whole almonds in bowl.

Pour boiling water over almonds and let stay for 1 minute.  Do not oversoak.

Now the skins will peel off very nicely.  Let the blanched almonds dry. 

Once the blanched almonds had dried, I was ready to make the almond paste.

1.1.2 cups blanched almonds
1/1/4 cup powdered sugar
1 1/2 tablespoons water
1 teaspoon almond extract

Add almonds and sugar in a food processor and process until  the almonds are finely ground.  Add remaining ingredients and blend until the mixture forms into a dough and pulls away from the side of the bowl.

Wrap the almond paste tightly in plastic wrapp and store in a ziploc bag.  Can be refrigerated up to 3 months or frozen for up to 6 months.

This was used in the apple cranberry tart I made for Thanksgiving this year.  Another blog will feature that tart.