Sweet, salty, crunchy, nutty… do you really need to know anything else? Okay, okay. I suppose a recipe will help.
I used the Sugar and Spice Candied Nuts recipe from Smitten Kitchen for this. My version used pecans and walnuts, but you can do this with any nuts you have around. When I make these again – and I will, oh yes I will – I think I’ll cut the white sugar down a bit and up the salt a bit. They came out a little sweeter than I’d like and I couldn’t taste the sweet and salty contrast.
We devoured these pretty quickly. They made appearances alongside cocktails, in salads, and the jar somehow found its way onto the counter while I was cooking dinner every night. I definitely recommend giving them a try.
This is the roasted bacon pecans I posted the other day. They’re incredibly yummy, but so rich that they’re only going to be an occasional treat. We enjoyed them with some sliced cheddar and pints of Tröeg’s Mad Elf.
I haven’t made this yet, but I plan to. This recipe comes from my friend Rich, and I’m posting it here so it’s easy to find later on.
Roasted Bacon Pecans
2 cups Pecan Halves
2 T. Butter, Melted
2 T. Brown Sugar
6 Bacon Slices, Finely Chopped
2 T. Sugar
½ tsp. Salt
Stir together Pecans, butter, brown sugar and bacon. Spread in a 15×10 jellyroll pan. Bake at 350f, stirring occasionally, 25 minutes, or until the pecans are toasted, and the bacon is done. Sprinkle with sugar and salt; stir to coat. Cool pecans, and store in refrigerator.