Tag Archives: Glazed

Maple Vanilla Nut Clusters

12 Oct

I absolutely love recipes like this: easy to make, easy to clean up, perfect to whip up for a group of friends and DELICIOUS.  I already have a spiced nut recipe that I swear by, but this recipe is a game changer.  I will definitely be turning to this one when I want something a little sweeter.  I added extra pecans to the recipe since I find it hard to believe you can have too many pecans but left the amount of glaze the same and I think it turned out fantastic.

These will be great to throw together before any Fall parties you may have coming up!  And, if you’re like me and planning your Thanksgiving menu already, these would be wonderful to make a few days ahead and have sitting on the coffee table for your guests to munch on while waiting for the big event.

Maple Vanilla Nut Clusters
Slightly adapted from Pinch of Yum

  • 1 cup whole raw almonds
  • 3/4 cup chopped raw pecans
  • 1 tablespoon salted butter
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp maple syrup
  • 1 tbs water
  • 1/4 sugar
  1. Toast nuts in a nonstick skillet over medium heat, stirring occasionally, about 5 minutes
  2. Combine water, vanilla, maple syrup and sugar
  3. Add butter and sugar mixture to toasted nuts. Continue to heat over medium, stirring constantly, until the mixture is sticky and no longer runny (about 3 minutes)
  4. Remove from heat and spread the nuts around in the skillet.  Let sit for at least 1 hour in the pan or until cool and hardened

Lindsay, of Pinch of Yum, points out that the flavors really develop overnight, so it’s best not to chow down on it all immediately…but chow down the next day, for sure!

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Skillet Glazed Drumsticks

14 Jul

True Confession:  I love buying rotisserie chickens from the grocery store.  They’re fast and delicious and so easy after a long day at work.  But sometimes you want something a little more interesting and this recipe is just the trick!  If you’ve never pan-roasted before, you are in for a treat–you get the delicious browned outside of the chicken from cooking it in the skillet on the stove-top, yet popping it in the oven to finish cooking means you’re going to still end up with moist chicken.  Don’t let the presence of jalapeno jelly make you think this is a spicy dish–unless you add a lot of hot sauce.  In the end, I could barely taste any spicy heat at all!

Before we go any further, make sure you have a large skillet that is able to go in the oven.  That means no plastic handles and, just because it seems like a good idea, I try not to put non-stick pans in the oven.  Who knows what chemicals were used to make it non-stick and I’d rather not have that melting into my food.  I will warn you that while certain ingredients aren’t exactly fun to work with (cleaning out a raw chicken, for example), I never really am completely grossed out by them.  That said?  Jalapeno jelly was disgusting!  and I normally love jalapenos!  ….have I whet your appetite yet?  The end product here is delicious, though, so just dive right in and go for it because you’ll love what you’re eating for dinner–not your average chicken dish!

Skillet Glazed Drumsticks
recipe source: America’s Test Kitchen 30 Minute Suppers Summer 2010
Serves 4

  • 3 tablespoons jalapeno jelly
  • 1 teaspoon grated zest and 2/3 cup juice from 2 large oranges
  • 1 shallot, minced
  • hot sauce
  • 2 tablespoons molasses
  • 1 teaspoon cornstarch
  • 8 chicken drumsticks (about 3 pounds)
  • salt and pepper
  • 2 tablespoons vegetable oil
  1. Adjust oven rack to middle position and heat oven to 450 degrees.  Combine jelly, orange zest and juice, and shallot in small saucepan, add a few dashes of hot sauce to taste.  (I probably put in a teaspoon or so and could barely taste any spice at all.)  Whisk in molasses and cornstarch.  Simmer mixture over medium heat until thickened, about 5 minutes.
  2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.  Heat oil in large skillet over medium-high heat until just smoking.  Cook chicken, turning once or twice, until well browned.
  3. As best you can manage it without dumping the chicken out of the pan too, pour off remaining oil.  Pour the heated glaze over the chicken in the skillet, turning chicken until thoroughly coated.  Transfer skillet to oven and roast until chicken registers 175 degrees, 20 to 25 minutes, flipping chicken halfway through.
  4. Transfer chicken to platter, season glaze with salt and pepper to taste, and pour glaze over chicken.

Rum-Glazed Spiced Pecans

28 Jun


So you’re throwing a 4th of July BBQ and you want some small munchies for guests to nibble on instead of the typical celery and carrot sticks with onion dip.  These pecans are your answer!  They’re supremely easy to quickly toss together, so they won’t add any extra stress to your party day planning.  I was annoyed that I had to go out and buy a whole bottle of dark rum just for the recipe’s 1 tablespoon, but I’m glad for it now because I make this recipe quite frequently and I warn you, you’ll experience the same: once you put these out, they won’t last long, so make a double batch.

Rum-Glazed Spiced Pecans
improved upon from Cooks Illustrated
Makes 2 cups

  • 2 cups raw pecan halves (8 ounces) (at my grocery store this means a 1 1/2 cup bag plus a tiny 1/2 cup bag, which never fails to annoy me, esp since the tiny bag’s nuts are always pulverized instead of the “pecan halves” advertised)
  • Spice Mix
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 tablespoons rosemary, ground so that needles are in small pieces
  • Rum Glaze
  • 1 tablespoon dark rum
  • 2 teaspoons vanilla extract
  • 1 teaspoon light brown sugar
  • 1 tablespoon unsalted butter
  1. Heat oven to 350 degrees.  Line rimmed cookie sheet with parchment paper and spread pecans in even layer.  Toast 3 minutes, shake pan to redistribute nuts, and continue to toast until fragrant and color deepens slightly, about 3 minutes longer.   I personally prefer slightly less toasted pecans, but you can toast them to your heart’s desire, of course.  Transfer cookie sheet with nuts to wire rack.
  2. For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon, cloves, nutmeg and rosemary in medium bowl; set aside.
  3. For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly–I am serious about the MEDIUM sized saucepan: the first few times I made this recipe I always decided, “well, it’s just a small amount of ingredients, I’ll use a small saucepan” and then I get to the next step and have to transfer the mixture to a bigger pot, cursing myself for forgetting AGAIN to follow instructions as written.
  4. Pour in the toasted pecans, stirring constantly with wooden spoon until nuts are shiny, which takes just a couple minutes; there should be no syrup left anywhere in the pan but on the nuts.
  5. Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days).
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