When fall arrives, southerners begin to harvest their pee-CANS. Being raised by Yankees in the south means that I say the more posh Pe-caahns. Either way, it is Pecan season!
September conjures up the notion that we also must celebrate all things apple…so hold on to your pumpkins for just awhile longer. The recipe I’m sharing today marries both pecans and apples for the beginning of fall.
These pecans make an excellent snack, gift, or topping for meals.
Apple Pie Spiced Pecans
From Southern Living Magazine, September 2013 edition.
1 1/2 cups of apple juice
1 1/2 cups of pecan halves
3 Tbsp sugar
1 tsp apple pie spice
1/8 tsp salt
1/8 tsp of ground red pepper.
Preheat oven to 350 degrees.
Put your pecans in a bowl and pour apple juice over the nuts. Let sit for 15 minutes, and then drain.
Add spices to the pecans and toss to coat.
Spread the coated nuts on a lightly greased 15×10 jelly roll pan. Bake for 15 minutes or until toasted. Stir the nuts once during baking.
Cool pan on a wire rack and gently separate the pecans.
Store in an airtight container.
These pecans make a great addition to salads or perhaps as a topping to freshly steamed green beans.