On the first day of October, I like to begin to think about holiday gifts that I can make at home. Especially this year with the economic slump, I’m looking for inexpensive, easy and luxurious gifts. One of the best treats that have ever dazzled my taste buds is Lavender and Orange Glazed Pecans. Easy-to-make, quick, full of flavor and luxurious, glazed pecans are sure to please.
The pecan, actually a seed of a large tree, boasts a high fat content. Native to America, the pecan tree belongs to the hickory family. Mostly grown in Georgia, Oklahoma and Texas, pecans often star in the deliciously rich Southern pecan pie with a scoop of vanilla ice cream.
When I was writing my cookbook, I discovered this recipe by chance. I contacted Susan Mc Rae seeking her permission to include it in my book. Since that time, I’ve made these glazed pecans too many times to count. What a brilliant idea Susan had to use orange juice & zest along with lavender & ginger!
I made a batch of these today and set the timer for 15 minutes. These fragrant pecans were cooling on parchment paper and I was sipping a cup of tea when the timer buzzed to tell me “Time’s Up”! I beat the clock and popped my prize – a tan and tasty pecan into my mouth.
Here’s the recipe.
Lavender and Orange Glazed Pecans
Slightly sweet and spicy with a hint of orange flavor, these pecans can be served as an appetizer, given as a holiday gift or nibbled as a quick snack.
1 cup lavender sugar
1/4 cup orange juice
1 tablespoon grated orange zest
1/2 teaspoon dried ginger
2 cups pecan halves (about 1/2 pound)
- Lightly toast pecans in large heavy pan over low heat.
- Line cookie sheet with waxed paper.
- Bring first four ingredients to boil in a large heavy saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans.
- Spread pecans in one layer on waxed paper and cool completely. Separate pecans if necessary.
(Prepare one day to one week ahead. Store in airtight container.)
To make lavender sugar, add a cup of granulated sugar to a jar. Mix in ½ tablespoon culinary lavender buds. Put a lid on the jar and set aside. The lavender sugar should be made at least three days before using to allow time for the lavender to infuse its flavor into the sugar. Sift the sugar to remove the lavender buds before adding the sugar to the recipe.
Makes 2 cups