Monday, November 26, 2007

I am perpetually questing for the ideal appetizer. My tendency when making appetizers is to make something so yummy I don't want to eat the dinner (witness the crab dip tradition from Christmas - yummmmmmm). This is especially problematic at Thanksgiving where the whole point is the plethora of incredible vittles. No one wants to max themselves out over cocktails. Well, this year I think we have found "the answer" - Barbara's Peppery Pecans. This Cooking Light recipe is easy to prepare, festive, and light enough to be served on that most holy festival of food. I easily made them while T was napping and took a mini nap myself the Tuesday before the big day. Paired with a dish of cornichon pickles (try 'em if you don't know - they're very tart mini pickles available at most nice grocery stores), this is the appetizer extraordinaire!

Barbara’s Peppery Pecans – Cooking Light
Makes 1 lb pecans

1 t butter
1 T sugar
1 T Worcestershire sauce
1 t kosher salt
¼ t cayenne
¼ t cinnamon
1 lb pecan halves
Cooking spray

Preheat oven to 325 degrees. Cover a jelly roll pan in aluminum foil, sprayed with cooking spray.

Melt butter in a large bowl (microwave for 15 seconds). Toss sugar, Worcestershire, salt, cayenne, cinnamon, and pecans in melted butter. Combine well.

Spread pecans evenly onto pan. Coat nuts with cooking spray. Bake for 15 minutes, stirring every five minutes.

Cool completely. Store in an airtight container.

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