Honey Carrots with Hot Spiced Pecans
Crisp, sweet and a little fresh –just like my husband, Josh.
What you need:
¾ cup chopped pecans
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon plus ¼ teaspoon kosher salt
Pinch of cinnamon
1 ½ tablespoons butter
16 miniature carrots (we used the Nantes variety)
3 tablespoons B&G Honey® (can substitute your favorite honey)
What to do:
1. In a small mixing bowl: toss pecans, cumin, cayenne, ¼ teaspoon salt and cinnamon together.
2. In a medium skillet over medium heat, add the butter. Stir in the pecan mixture and cook (stirring constantly) until nuts are completely coated and warm (approximately 4 to 5 minutes). Set aside.
3.In a large saucepan, add enough water to come halfway up the pan. Add the remaining salt to the water and bring to a boil. Add carrots to the boiling water, reduce heat and simmer until the carrots are just tender (approximately 8 minutes).
4. Drain and place on a large platter. Drizzle with honey and sprinkle with spiced pecans. Serve immediately.
Recipe by Libbie Summers
Photography by Chia Chong