it’s nuckin’ futs…

No matter how you pronounce it, pecans are good.

Pecans are versatile enough to use in every dish—appetizers, salads, entrees, and of course, dessert. In fact, I did all that. At dinner I hosted, pecans were used as the main theme of the entire meal. I made a pecan-pesto bruschetta, a warm spinach salad with goat cheese and candied pecans, pecan-crusted catfish, and a pecan pie (which was the only thing store-bought.) My guests were not told of the “secret ingredient” but they were smart enough and caught on immediately when I served the catfish.

Another thing I like to make are candied or spiced pecans. For me, this usually signals the beginning of fall, when the days get shorter and the nights get cooler. Aside from snacking, I enjoy making them and giving them out as gifts.

One of my favorites is sugared bourbon pecans. The bourbon gives it a lot of kick and is the perfect fall/winter treat.


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