Let's Talk BBQ
Recipes => Recipes => Appetizers => Topic started by: Smokin Don on December 01, 2014, 06:35:41 PM
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Dec 01 2014
I have been a little antsy not being able to cook the way I would like with my back problem. I haven’t been doing much on my pellet smoker due to my back and the weather. I do OK if I don’t have to make many trips out to the smoker; I have a step down to go to the back porch and then a step up on my smoking deck.
I decided to do these brined pecans for something to do today. I never knew you could brine nuts. When I saw this recipe I had to try it. It is by Antonia James and she has two recipes on food52.com for the brined pecans. The other one is for spice brined pecans.
Her recipe calls for you to bake them at 150 deg. F for 8 to 10 hours after brining. My oven only goes down to 170 deg. so I did mine for 7 hours. It also calls for 2 cinnamon sticks which I didn’t have. The sub for ground cinnamon is ½ teaspoon for a stick so I used a teaspoon.
While up my usual several hours in the middle of the night I made my brine and got the pecans on about 2:30 am.
I got them in the oven this am at 170 deg. I stirred them every hour and they were in about 7 hours. To me they are delicious; crispy and just a hint of the spices. The cardamom, cinnamon and orange go well together. She said they were made to enjoy one at a time; they are like Lay’s potato chips, you can’t just eat one.
The two cups are just right for one layer on a large baking sheet so they dry well. The next time I will make a double batch and use two baking sheets. The two cups won’t last long; I think I ate a half cup already.
Link to recipe https://food52.com/recipes/9458-crispy-cardamom-brined-pecans
Pecans
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013711_zps573a360c.jpg)
Making the brine
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013710_zps0aab520d.jpg)
Mixed up
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013713_zps571fd8b4.jpg)
After orange peel added and boiled
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013715_zps63601624.jpg)
In the brine
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013716_zpse9e05826.jpg)
Ready to dry
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013718_zps9fcc668d.jpg)
All done and won't last long!
(http://i1039.photobucket.com/albums/a474/deains/Indoor%20cooking/_C013721_zpsd136c1b6.jpg)
Smokin Don
Update: TH pointed out that I used coriander seeds instead of cardamom seeds as the recipe calls for. It was a mistake but I think for the good since I liked the flavor combo. :-[ Don
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Looks good Don!
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A great idea....now - I wounded how these would be with just a little cold smoke added?
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Don't forget my Christmas package Don!
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Those are great looking pecans Don, nicely done. ;)
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Very interesting variation of coated pecans, Don. I like savory nuts
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Very interesting variation of coated pecans, Don. I like savory nuts
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Very interesting variation of coated pecans, Don. I like savory nuts
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I just spit my coffee out laughing.
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Easy guys...we don't want to get another thread go M.I.A......We do have women and children that use the forum too... ;)
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Don, those look really good. Thanks for sharing this. I'm going to make some of these for my wife. She likes nuts, but not sweet ones, like honey roasted, etc.
One question: Did you use coriander instead of cardamom (those look like coriander seeds to me)?
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One question: Did you use coriander instead of cardamom (those look like coriander seeds to me)?
Thanks for noting that TH you are right I did use coriander seeds , maybe I had too many Keystones! ::) I think it was a good goof though the flavors were good together! Don