The End of Bulk Store Nut Candy
On the fifth consecutive day of rain and darkness looming over the east half of North America (S.Ontario included), I’d like to share a nut mix that may have the power to brighten your day. I don’t think I have ever walked out of the bulk food store without a tiny baggie of candied nuts. Those things are horrendous if you read the ingredients, but I buy like 6 nuts, for a little treat on the way home, and I sometimes manage to save a few for my husband. OK, once I managed to save a few for my husband. He’s a lucky guy.
For some much-needed excitement this week, I was very lucky to get a sneak preview and a few recipes to test from Divya Yadava’s upcoming magazine. I don’t want to reveal too much, but from what I have seen and tasted, you guys do not want to miss this fall/winter issue! That is all I will say for now, but check back next week for a link and more on the magazine. One of the recipes involved maple glazed pecans. As soon as I tasted the pecans, I knew that it was the end of bulk store nut candy. Forever. They also triggered a memory of this Sahale nut mix that I had and loved a while ago. This mix is not as evil as bulk store nut candy, from an ingredient perspective, but the only place I ever found it was at Whole Foods, and it was kind of expensive. I tried recreating it at home once, but the pecans came out soggy, and that was the end of that. Maple glazed pecans, as I found out this week, are the complete opposite of soggy. Maple syrup is magical like that. So… thanks to Divya’s nut roasting genius and the delicious Sahale nut mix, I present to you today’s recipe.
- 3 Tbsp. maple syrup
- 1 tsp. orange zest
- 1/4 – 1/2 tsp. freshly ground black pepper
- 1/8 tsp. salt
- 1 cup pecans
- 1/4 cup dried cranberries
- more salt, pepper, and fresh orange zest, to taste
- Preheat the oven to 350°F.
- Line a baking tray with parchment paper or a silicone baking sheet.
- Combine the maple syrup, orange zest, salt, pepper, and salt in a small bowl.
- Add the maple mixture to the pecans and coat them well.
- Arrange the pecans on the baking tray without crowding.
- Bake for 8 – 10 minutes, then remove them from the oven and cool.
- Combine the pecans with dried cranberries and add more salt, pepper, and orange zest, to taste.