These nuts are more aggressively spiced than most, cumin and cayenne playing off ginger and cinnamon ,and underlying all, the allure of toasted maple. They are addictive on their own but also help make a good salad memorable. —LE BEC FIN
ground toasted cumin
Madras curry powder (Sun brand preferred)
ground ginger powder
raw shelled pecans
5 (from 10) tablespoons
grade B maple syrup, cooked down from 10 Tablespoons
In This Recipe
Over medium high heat, heat oil in skillet until hot . Add cumin through cinnamon,and simmer 3-4 minutes over low heat, stirring constantly. Do not burn.
Put nuts in a bowl and add spice mixture and stir until coated. Preheat oven to 325 degrees. Place nuts in single layer on sheet pan, drizzle with maple syrup and cook for 15 minutes, stirring once or twice.If nuts are not fully toasted, bake further til crisp.
Put back in bowl, scrape oil and spice mixture from sheet pan on top of nuts and mix. Add kosher salt and/or more seasonings to taste.Cool. Serve.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.