Pecans are a staple in any Southern woman’s kitchen, and each year, my dad picks, shells and packages pecans for me to freeze and use throughout the year. As I was looking for a sweet treat last night, J grabbed a bag of pecans from the freezer, and a few minutes later, we had the perfect fall snack.
I started with a 1/2 cup of butter in a saucepan over medium-high heat. Then I added 1Tablespoon of sugar and 1 Tablespoon of ground cinnamon – mixing for a few seconds until both dissolved into the melted butter. Then I added the pecans, stirring continually for about 4-6 minutes. Once finished, I poured the pecans onto a pan and tossed them on and off for about five minutes.
To top it off, I sprinkled a touch of cinnamon and sugar over the caramelized pecans to give them a bit of added sweetness.
With my strong aversion to mayonnaise, I’ve never imagined a day when I could enjoy pimento cheese sandwiches. Recently, I thought about substituting the mayo with cream cheese to make a smooth spread instead of the typically chunky Southern staple. To my surprise, a few other folks had thought of that, too…thank you, Google! Then I decided to add a little excitement with hot sauce.
Place 1 pound of shredded sharp cheddar cheese, half pound of shredded pepper jack cheese, 7 oz jar of pimentos (drained), 8 oz package of cream cheese and 2 tablespoons of your favorite hot sauce (add less if you don’t enjoy a kick to your taste buds) in a food processor.
Then, spread onto toasted french bread, fresh vegetables, crackers or pita chips for tasty snack.
This recipe makes more than you’re likely to enjoy, so package some up to share.