Maple Glazed Pecans
It is Pecan Season. Enjoy them during their peak time for their freshest taste!
The seasonal changes generate a desire to eat certain foods. Harvest season makes me want nuts, pumpkin, food flavored with or containing pumpkin, may it be bread, muffins or the like. I love nuts, so most of what I make during this time contains nuts. There are so many things you can do with them. They can be used for snacking, special events, tailgating or whatever!
Branch & Vine always has just the products you need to enhance any of your culinary experiences. We offer so many all-natural, artisan food products; and our items are also gluten-free. Since Pecans and Almonds are in season this month, I'd like to share with you some of our favorite recipes that contain them. We have recipes for nuts that can be used in other recipes or just to have around for snack purposes when you entertain. Enjoy some today!
Maple Balsamic Glazed Pecans
2 cups whole pecans
1/2 cup brown sugar
2 Tbsp. B&V Maple Balsamic Vinegar
2 Tbsp. B&V Chipotle Olive Oil
1 tsp s.a.l.t. sisters Fleur de Sel Sea Salt
Toast pecans on a sheet pan for 8-10 minutes at 325 degrees or just until they begin to brown. Remove from oven. In a 10-inch skillet add sugar, vinegar and olive oil. Stir together and bring to a light boil. Don’t burn. Let it stay at a heavy simmer for about 2 minutes or until the sugar is fully dissolved, stirring constantly. Add nuts to pan and stir to combine. Continue stirring until they are fully coated, about 2 minutes. Have ready a sheet pan covered with parchment paper or foil. Pour the nuts in one even layer on sheet pan. Sprinkle with salt. Let cool entirely. Break up stuck together nuts.
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Fried Almonds
½ cup B&V Hojiblanca EVOO (or any EVOO of your choosing)
3 cups skin-on almonds
Sea Salt
Heat oil in large skillet until hot, but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon transfer to paper towels. Season generously to taste with salt.
Fried Almonds
½ cup B&V Hojiblanca EVOO (or any EVOO of your choosing)
3 cups skin-on almonds
Sea Salt
Heat oil in large skillet until hot, but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon transfer to paper towels. Season generously to taste with salt.
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Below is information on storing nuts provided the following tips for maximizing usage and storing your nuts properly:
Buy unshelled whenever you can, or at least look for air tight (even vacuum sealed packaging). Once nuts are shelled, they absorb moisture (especially softer nuts like pecans), alter in taste based on what they’re surrounded by, and even go rancid over time (some just a period of weeks). If you have to buy shelled, make sure they’re as fresh as possible. Store them immediately in an air tight bag in the refrigerator or freezer to maintain freshness. According to the University of California guide, most nuts can be stored for up to a year in cold refrigerated conditions and up to two years in the freezer. (But, again, don’t forget that air sealed bag, or they’ll smell and taste like every leftover from the last 12-24 months.)
(Reference: Mark's Daily Apple, 2019. Retrieved from: www.https://www.marksdailyapple.com)