This is another recipe from one of my favorite recipe sites – onceuponachef.com. Over the years I have learned to trust Jenn’s cooking skills. I often make a slight change to her recipes, but that’s usually because I don’t have all the listed ingredients, or I want to make a substitution, or I’m lazier than Ms. Segal. True confession time.

But this recipe I followed just about to the T. I did change ½ teaspoon cayenne pepper to a scant ½ teaspoon cayenne pepper because, well, I am a bit of a coward when it comes to hot spices. But if you are a hot spice fan, then by all means, go for the full ½ teaspoon cayenne or even a bit more.

I must admit, that if this had not been a Jenn Segal recipe, I would never have given it a second glance. But like I said above, I have learned to trust this chef. And I am so glad I gave this recipe a try. Because these glazed sweet and spicy pecans are the best I have ever tasted. And the easiest to prepare. And I know they are going to be perfect on the green salad with roasted beets, goat cheese, and dressed with my Creamy Balsamic Salad Dressing (on this site already) that I plan to serve while we are on vacation.

And just because I am feeling terribly beneficent today, I’m going to include my new and ultra-simple way to roast beets. And I must say, these are the best roasted beets I have ever produced. And they simply could not be easier to prepared because they don’t even need to be peeled. (How cool is that!) (See recipe below.)

Anyway, I need to get on with my day. So, I am going to stop at this point and direct myself to the nearest grocery store. In a few days we will be leaving our home and our kitties in the capable hands of our dear friend Peggy and taking off with our trailer in tow for parts unknown. OK, we know where we’re going, but you will have to wait for my travel log to get all the fun and exciting details of our latest adventure.

May you too have exciting adventures in your near future.

Peace and love to all.  

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)

Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

OVEN ROASTED BEETS

beets (your choice of color)

extra-virgin olive oil

fine sea salt

Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).

Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ⅓ to ½-inch thick. Place in a bowl and pour on a bit of olive oil. Using one of your hands, (best tools in your kitchen BTW), make sure every bit of every piece of beet is coated with the oil.

Place the beet pieces on the prepared baking sheet in a single layer. Sprinkle the top side of each piece with a bit of salt.  

Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes or until tender. When done, you should be able to easily cut into each piece with a paring knife.

Remove from oven and taste. Sprinkle on a bit more salt if needed. Either eat the roasted beets immediately, or store in your fridge for a couple of days or freeze for later use. (Cooked beets freeze beautifully BTW.)

Great as a side veggie or great addition to salads.