New Year's Eve is hours away. What's more special than toasting in the New Year with a little champagne?
We had a couple of personal sized bottles left in our fridge from another celebration.
I've made candied beer nut before. I wondered about doing it with champagne. Chocolate is such a natural pairing with champagne, I decided to add that as well. Adding a touch of cinnamon as well as a little bite from the cayenne rounded the entire concoction.
The end result turned out beautifully.
They make a wonderful hostess gift.
New Year's Eve is a perfect occasion to have them around.
Valentine's Day is on the way...
Then, spring isn't too far away either.
They'd be great as a garnish in a fresh strawberry salad with a little balsamic accent.
16 oz Pecans
1/2 cup White Sugar
1/2 Cup Brown Sugar
1/2 Cup Champagne
1/2 tsp Kosher Salt
1 tsp Dutch Cocoa Powder (heaping)
1/4 tsp Cinnamon
1/8 tsp Cayenne
a Nonstick 12" Skillet
Parchment Paper
Baking Sheet
Preheat Oven to 350 degrees.
Line a baking sheet with parchment paper.
Heat your 12" skillet over medium heat.
Add the sugars.
Add the champagne.
Stir to combine.
Cook for about 5 minutes or so.
The goal is to have the water in the champagne "cook out" leaving just the syrup and a hint of the champagne flavor.
Your sugar will begin to darken slightly.
You will know it is ready when you drag your wooden spoon along the bottom of the pan and the syrup has thickened enough to leave a line just for a second. (as pictured above)
It is now time to add your nuts.
Add the dry seasonings....the cocoa powder, the salt, the cinnamon.
When adding the cayenne, I am guessing I added about 1/8 of a teaspoon.
I sprinkled it lightly over the nuts.
Stir to combine.
Empty the nuts out of your skillet and on to the parchment paper.
Spread out with your spoon or a spatula.
Careful, the sugar is very hot.
Bake for fifteen minutes.
Remove from oven.
Let cool completely.
Break apart.
Serve with champagne or wine, with an assortment of cheeses, use in a salad or just eat them as they are.
Oh wait, they're all gone.
I guess I'll just pop open another bottle.
Cheers!
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