Broccoli with Candied Pecans
4 SERVINGS
Ingredients:
3 cups Broccoli florets
For the Candied Pecans:
2 tablespoons Unsalted butter
2 tablespoons Brown sugar
1 tablespoon Water
1/8 teaspoon Cayenne
1 cup Pecans, large pieces
2 tablespoons Butter
to taste Salt and pepper
Method:
Parboil the broccoli florets in saltwater until tender. Remove, shock in ice water, drain, and set aside.
Heat the butter over medium heat; add the brown sugar, water, and cayenne.
Bring to a boil, add and toast the pecans; toss with the spicy sugar mixture until well coated. Place the pecans on parchment paper and cool. Chop to medium pieces.
Heat the butter in a saucepan. Add the broccoli and cook until hot. Season with salt and pepper. Serve, sprinkled with the spicy pecans.
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