'These pecan nuts are so good, they're not at all bitter,' Peter commented as he munched into a larger-than-normal serving of green beans with pecans. 'That's because they've been candied and they are most likely super fresh,' I replied, adding that nuts can turn rancid and bitter very quickly. 'Oh?! Well, you've got to make them then,' he said, nodding his head and pointing at the plate with absolute determination. We were dining out while in Noosa on the Sunshine Coast as part of our latest getaway, and the side of beans with sweetened pecans was served with the twelve hour slow-cooked lamb I mentioned in my recent slow-roasted lamb recipe post. I promised Peter that I'd make my version of the lamb again, and the pecans, as soon as we were back at home. What can I tell you, I do like to keep my wonderful man happy. I also like to serve lamb with a selection of simple and delicious vegetable dishes and, given that the oven was going to be switched on for several hours, I threw a few medium-sized sweet potatoes (still in their jackets) onto a baking tray and roasted them until the were just tender. Meanwhile I created my own recipe for maple coconut pecans and popped those into the oven for a few minutes too, (along with some baby truss tomatoes on the vine). Once the sweet potatoes had cooled, I peeled and sliced them, arranged them on a serving platter, then scattered about a cup and a half of washed baby spinach leaves over them. Next, I crumbled the goat's cheese on top of the salad, followed by the (cooled) maple coconut pecans. Just a sprinkle of extra virgin olive oil and a little sea salt and cracked pepper finished it off nicely. My recipe for roasted maple coconut pecans... ROASTED MAPLE COCONUT PECANS 2/3 cup pecan nuts 1 tablespoon unsalted butter 1 tablespoon maple syrup 1 scant tablespoon coconut palm sugar Preheat oven to 180 degrees C. Combine the butter and maple syrup in a small saucepan and heat until the butter has melted. Stir to combine. Toss in the pecans and fold them through, ensuring that all are coated with the melted butter and maple syrup mixture. Line a cookie tray with baking paper. Using a slotted spoon, remove the pecans from the melted butter mixture (taking care to drain off any excess liquid) and arrange them on the tray, allowing space in between. Sprinkle with the coconut palm sugar on both sides of the nuts. Now, pop the tray into the oven. Roast for 10-20 minutes, keeping a watchful eye on the pecans so that they don't burn. You can turn them over during the cooking time. Allow to cool and store in an airtight container until ready to use. Great as a snack or as a topping for green beans or salads. Tell me dear readers, do you believe in keeping your beloved happy when it comes to food? And have you ever tried roasted maple pecans?
Oh I have never made sweet roasted pecans and these sound divine! Thanks for the recipe! They are definitely a great addition to a winter salad and I'll start using them. I love sweet potatoes and roast and eat them all autumn and winter but I never think to slice them and use them for a salad. This is wonderful, especially with the mix of greens, sweetened nuts and goat cheese!
Lizzy
4/9/2014 05:09:48 pm
Hi Jamie, thank you.... try the recipe that Amanda from Lamb's Ears and Honey did too! They are delicious... and thanks for your kind words on my recipe. 26/8/2014 11:28:55 pm
Candied nuts are so addictively good aren't they! :D I once ate a whole bag and couldn't stop myself :P
Lizzy
4/9/2014 05:10:13 pm
Ah, yes, Lorraine... I can eat a bagful too, easily... actually I do so every time I go to Floriade. Yum. 27/8/2014 02:32:24 pm
Oh this looks yummy Liz!
Lizzy
4/9/2014 05:10:41 pm
Thanks darling, Bec...and I'm sorry you are having trouble with the comments, do please let me know if it keeps happening. 27/8/2014 03:01:24 pm
Ohhhh Pretty Liz, your photos are computer screen licking good! :) Yes, thats a thing. LOL! I'm all for keeping my loved ones happy with the food and wines, especially because I am surrounded by so many fantastic and wonderful cooks. It really pays to put in that little extra effort, because it always comes back ten fold. :)
Lizzy
4/9/2014 05:11:00 pm
Yes, come on over!!! 27/8/2014 04:44:51 pm
What a beautiful dish and your maple coconut pecans sound divine. I love the colours of this dish xx
Lizzy
4/9/2014 05:11:16 pm
Charlie, thank you, it is so yummy xo
Eha
27/8/2014 05:43:52 pm
Really loved how you have collected and plated this . . . shall be a copycat even if possibly with different nuts I can find in my larder . . .
Lizzy
4/9/2014 05:11:32 pm
Thank you Eha, hope you are well xo
Lizzy
4/9/2014 05:11:41 pm
Oooooh, yummy!
Lizzy
4/9/2014 05:11:54 pm
Go for it, Maureen, this is a keeper xo
Lizzy
4/9/2014 05:12:11 pm
Sounds like a good plan, Glenda : ) 28/8/2014 03:18:58 am
I do love a sweet potato salad. And with maple pecans? Done deal! Lovely. I bet your Peter really appreciated this alongside his lamb. PS aren't all the coasts "Sunshine coasts"?
Lizzy
4/9/2014 05:13:02 pm
Hi Kellie... he did indeed love this... he loves the candied pecans too, but I can't make them too often as he and I eat too many! Yes, all coasts are sunny... but we have a region in Queensland called The Sunshine Coast. 28/8/2014 05:13:33 am
I love roast sweet potatoes! Haven't paired them with goat cheese or pecans, though. But I will! Inspired dish -- thanks.
Lizzy
4/9/2014 05:13:13 pm
John, thank you kindly. 28/8/2014 07:33:44 am
I love everything about this -- the maple, pecans, savory cheese -- what a great side dish!
Lizzy
4/9/2014 05:13:28 pm
Judy, that's very kind, thank you.... do hope you are doing well xo 28/8/2014 05:17:37 pm
Intriguing and interesting ingredient combo... I think they blend together pretty nicely!
Lizzy
4/9/2014 05:13:42 pm
They do indeed, Julie. A favourite of ours now.
Lizzy
4/9/2014 05:13:54 pm
It may well do, Elizabeth. 30/8/2014 05:09:51 pm
I love pecans. They are my favourite nut. When I was a kid I stayed at a friend's house and we went the the pecan trees behind a shopping centre and picked buckets of nuts. The shopping centre is still there but sadly, the trees are not as it's now part of the car park. Great combo Liz.
Lizzy
4/9/2014 05:14:10 pm
Wow, Fiona, I'd love to see pecans on a tree! 30/8/2014 11:25:40 pm
I love just about anything with sweet potato - this looks like a great combination!
Lizzy
4/9/2014 05:14:20 pm
You know what? Me too! 31/8/2014 05:25:53 am
What a healthy and flavorful dish - we usually think of something like this as winter food, but this looks perfect for anytime!
Lizzy
4/9/2014 05:14:46 pm
It would be perfect for an autumn salad, David. It is still quite chilly here. Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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