Sweetly Spiced Pecans
Makes 4 Cups
This is a wonderful afternoon nibbler. For the
best flavor, buy nuts from a market that does a
high volume in sales, because they will probably
be much fresher.
4 tablespoons butter, melted
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 Teaspoon grated nutmeg, preferably freshly grated
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
4 cups (1 pound) pecan halves
Preheat the oven to 325 degrees.
In a large bowl, combine the melted butter, sugar,
cinnamon, nutmeg, allspice, and cloves. Add the
pecans and toss to coat well.
Spread the pecans out on two rimmed baking sheets
and bake uncovered in the preheated oven for about
15 minutes, stirring 2 or 3 times, until the nuts
are fragrant and toasted. Watch carefully to
prevent burning.
Cool completely. Store for up to 1 week in a
tightly covered container.
Walnut-Pear Sour Cream Cake
For extra "wow," add whipped cream, edible flowers,
fresh fig, and fresh bay leaves to each serving.
Prep: 30 min. Bake: 55 min.
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored, and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton dairy sour cream
1/2 cup broken walnuts (optional)
Preheat oven to 350 [degrees]. Grease a 9-inch
springform 9x2-inch baking pan. Combine
the 1 cup nuts, brown sugar, and cinnamon. For
topping, cut the 1/4 cup butter into 1/3 cup
flour to make coarse crumbs. Stir in 3/4 cup of
the nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside. In a
medium bowl combine the 1 3/4 cups flour, baking
powder, soda, and salt; set aside. In a large
bowl beat 1/2 cup butter with electric mixer 30
seconds. Beat in granulated sugar and vanilla.
Add eggs, one at a time, beating well after each.
Add flour mixture and sour cream alternately to
batter. Beat on low speed after each addition
until combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with reserved nut mixture. Layer pears
over top. Gently spread remaining batter over
pears. Sprinkle with reserved topping. Bake 10
minutes. For a chunky top, sprinkle with 1/2 cup
more nuts. Bake 45 to 50 minutes more or until a
wooden toothpick inserted in the center comes
out clean. Cool in pan on a rack 10 minutes.
Remove side of springform pan, if using. Cool at
least 1 hour. Serve warm with whipped cream, if
desired. Serves 12.
