Sour Cream-Glazed Pecans
Heading into New Year's, my favorite idea of a little nibble is candied nuts paired with Champagne or sparkling wine. My mother has been a fan of this Saveur sour cream Glazed Pecan recipe for years, though I found that when I unsuccessfully tried to double it this year (through no fault of the recipe’s!), I was left with a sticky, unformed mess – which, without panic, I immediately popped in the oven, sprinkled with red chili flakes. The result – though far less creamy-white in color, yielded a crunchy brittle that my boyfriend swears he prefers to the originally intended nut endeavor. Though the recipe executed in its truest state makes me think of the snow falling at the end of The Nightmare Before Christmas, my darkly colored sweets actually remind me of how Halloweentown would’ve attempted to execute these candied nuts – which seems like just the perfect, spooky way to end my December themed recipe series.
3⁄4 cup sugar
1⁄4 cup sour cream
2 cups pecan halves, lightly toasted
3⁄4 tsp. vanilla extract
Line a baking sheet with parchment paper; set aside. Whisk sugar and sour cream in a 4-qt. saucepan until smooth; bring to a boil. Cook, stirring constantly, until mixture is bubbling and thick, about 5 minutes. Remove from heat; stir in pecan halves and vanilla extract until well coated. Spread on prepared baking sheet; let cool completely. Break into bite-size pieces before serving*
* My version – top nuts with a generous portion of red chili flakes (to taste), then spread nuts on a baking sheet covered with parchment paper in a 350 pre-heated oven until crisp, abut 25 minutes.
Sweater: Target (old)
Shirt: Burger & Friends Bone Jour Tank
Skirt: Hell Bunny Black Paula Swing Skirt
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Glasses: Kate Spade New York Narelle Cat Eye Sun Glasses
