I am fortunate enough to have the maintenance guy live above me.
The other day, he knocked on my door and asked if I had a leak in my humble home.
The next day, I spotted a small pool of water forming on my countertop. Three hours later and (insert sarcasm font) I can now see the beauty beneath the drywalls of my apartment complex. Three to be exact. One, soley because a favorite screwdriver attempted to jump to it’s death between the walls. Maintenance man keeps asking me about renters insurance, talking about how disastrous this could have been if I had been out of town, and inspecting my dryer vent. He said something along the lines of “Does it take 4 hours to dry your clothes?” (Apparently there is a pinch??) All I can think about throughout this whole escapade is… When can I get back in my kitchen?? Seriously, I just made spiced pecans.
I should also mention that I told them they could disregard any dry-walling today, because I am having my dear friend Theresa over for dinner and some 90210 tonight. I have my priorities.
Back to the pecans. They’re fantastic on salads, ice cream and fish. They have a small amount of spice, but an overall sweet, nutty flavor. The add the perfect amount of sweet to a dish without overwhelming your taste buds.
(Adapted from Emeril’s Spiced Nuts Recipe)
2 tbsp butter
3 tbps brown sugar
2 tbsp water
1/8 tsp cayenne pepper
1/8 tsp cumin
1/8 tsp cinnamon
1/4 tsp salt
1 1/2 cup pecans
2 tbsp cinnamon sugar mixture
Mix brown sugar, cayenne, cumin, cinnamon and salt together and set aside.
Heat nuts on a dry skillet, on medium heat, until lightly toasted and set aside.
Add butter, water and spice mixture to skillet. Stir together and allow to cook about 1 minute, until a glaze forms.
Add pecans to the glaze and mix gently, lightly coating the pecans.
Cook approximately 2 additional minutes.
Transfer to tinfoil and sprinkle with cinnamon sugar.
Allow to cool, then store in an airtight container.