Archive for the 'snacks' Category

Balsamic Rosemary Pecans

candied pecans 2 Balsamic Rosemary Pecans

Someone asked me for this recipe the other day, and so I did as I usually do – Googled it on my own blog, as if I were flipping through a recipe box. And it didn’t pop up. I searched, even in the sad, unmaintained index (sorry about that guys) and couldn’t find it. Could it be that I’ve never shared this recipe? One of our most loved, decades-old, party nibbles ever? That even my 24 year old nephew, who otherwise subsists on Mr Noodles, burgers and Sriracha, has mastered making from scratch?

candied pecan Collage Balsamic Rosemary Pecans

These are, hands-down, the best spiced nuts I know. They’re sweet-tangy-salty-rosemary-y, and perfect for nibbling, for giving, and for chopping to throw over salads. They’re super easy to make, and lovely as a gift. If you’re going to hand over $15 for a bag of pecan halves, this is the very best way to treat them once you get them home.

candied pecans 1 Balsamic Rosemary Pecans

Rosemary Pecans

2 cups pecan halves
2 Tbsp. butter, melted
1 Tbsp. packed brown sugar
1 tsp. balsamic vinegar
2 drops hot sauce
1 Tbsp. chopped fresh rosemary
1/2 tsp. cumin (optional)
1/2 tsp. salt
A good grind of black pepper

Preheat the oven to 300°F.

Combine in a medium bowl and stir well. Spread out on a parchment-lined baking sheet.

Bake for 10-15 minutes, until pale golden and fragrant.

Makes 2 cups.

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December 19 2014 | appetizers and snacks | 2 Comments »

Roasted Chickpeas with Chili & Lime

roasted chickpeas 1 Roasted Chickpeas with Chili & Lime

Amid a flurry of baking – I have another book manuscript due in a week – I decided that we should have something that’s not a scone/cookie/cinnamon bun to nibble on (crazy, I know), and I’ve been meaning to make another batch of roasted chickpeas since having the very best ones I’ve ever eaten at Rostizado in Edmonton. I could have happily eaten their crunchy/spicy/tangy bar snacks all night, and when I asked what made them so crazy good, they showed me a bottle of a Mexican spice blend that as far as I could tell contained merely chile powder, salt and lime.

I could do this.

roasted chickpeas 2 Roasted Chickpeas with Chili & Lime

Roasting chickpeas is really easy – all you do is drain a can really well and pat them dry as best you can – moisture is what keeps anything from getting nice and crispy – then sread them out on the darkest baking sheet you own (it will conduct heat more efficiently than lighter ones) and drizzle with oil and salt. Sometimes I add chili powder and cumin, but this time I added a squeeze of lime, then let them sit in the lime juice for a bit and patted them dry with paper towel before dousing in olive oil, chili powder and sea salt. Some weren’t quite as crunchy as usual, but I loved the flavour of the lime. Next time I’ll try leaving out the juice and just adding lime zest – I like a good crunch – and report back.

So you roast them at 425F for 20-30 minutes, shaking the pan once or twice, until they’re nice and golden and crunchy. This is the sort of snack that you have to serve right away – if you put them into a container and pull them out the next day – say to munch on the airplane – they might have developed the texture of wet paper towel.

pixel Roasted Chickpeas with Chili & Lime
button print gry20 Roasted Chickpeas with Chili & Lime

November 23 2014 | beans and snacks | 6 Comments »

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