I hope you had a fabulous Thanksgiving! My family and I traveled from our home in Charlotte to my hometown of Washington, DC, to enjoy an entire fun-filled week with family and friends. It was such a treat. This year, about 50 relatives and friends gathered at my cousin's house to eat, take selfies, hug, catch up, and watch the kids run around and play for about six hours. It was awesome.
Since it was pot luck, and I did not want to mess up my mom's kitchen while I was home, I decided to make something fast with easy clean up. While browsing through the December 2014 issue of Southern Living, I stumbled across the perfect recipe. It was so easy and such a hit that I had to share it with you. If you need something easy and fast, you so should make this.
- 1/4 cup butter
- 4 cups roasted pecan halves
- 1/4 cup firmly packed brown sugar
- 1/4 cup maple syrup
- 1 tablespoon soy sauce
- 3/4 teaspoon sea salt
- 1/8 teaspoon ground red pepper
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
1. Melt the butter over a low flame.
2. Add the pecans and stir well to combine.
3. Add the next 5 ingredients and stir gently to mix everything together. I used a wooden spoon to keep the pecans from breaking apart. Stir everything until the syrupy coating on the nuts has nearly evaporated.
4. Add the sesame oil and stir a bit to mix Then remove from heat.
5. Place the pecans in a parchment paper-lined cookie sheet and sprinkle the sesame seeds on top.
I let them sit out all night, and then put them in a plastic container to keep them fresh. They were perfectly easy to take to our family dinner, and people raved about them.