I had a brain wave that I wanted to make glazed pecans and was catapulted into action when I found a no work-no brain recipe. I made a few batches and was really happy with the results.
This week I met up with a friend and we had our annual Christmas exchange of gifts. She gave me glazed pecans! Go figure!
If this is a brain wave that is crossing the nation, I thought I had better share the lazy person's version of this classic.
3 Cups raw pecans
1/4 Cup Maple Syrup
1 teaspoon vanilla extract
1 teaspoon sea salt
1 tablespoon organic coconut oil
Throw everything into your slow cooker and turn on low. Cook for anywhere from one to three hours (no slow cooker is alike), stirring often with a paddle . At first you will see that the syrup is dripping from your spoon. As time goes on, it will be stickier and thicker. At the end, there won't be any residue on spoon. It will all be on the pecans.
Pull the plug and let cool. When you are ready to move your treats to an airtight container, go down the side with a sturdy butter or dinner knife and wiggle to loosen the pecans. Mine just kind of blasted apart with little effort. That's it. No muss and no fuss.
These treats are fabulous additions to yoghurt or ice cream deserts, or in salads.
3 tablespoons 'elite' olive oil
1 tablespoon balsamic vinegar or maple balsamic
Herbamere/sea salt to taste
1/2 teaspoon Dijon mustard
3 or 4 rings of paper thin red onion
4 tablespoons of glazed pecans
1/2 bin washed baby spinach
pomegranate seeds 1/4 to 12 of the fruit
Put the oil, vinegar, mustard and salt all into the bottom of a salad bowl. Whisk these together thoroughly.
Add the spinach and toss lightly but pay special attention that all the leaves have a light coating of dressing
Place the red onion rings, glazed pecans and pomegranates on top and serve.
I wish you all the best of homey things this Christmas Season and blessings in abundance for this coming New Year.
Nelda
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