ORANGE-BROWN BUTTER WET NUTS
Digging into these wet nuts is like getting the best part of the ooey-gooey pecan pie: the rich brown butter brings out the nuttiness of the pecans and walnuts, and tangy orange juice helps balance the sweet filling. Serve them over ice cream, with chocolate mousse, or with our Build-Your-Own Thanksgiving Pie Bar.
Provided by Katherine Sacks
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast pecans and walnuts on a rimmed baking sheet, tossing once, until fragrant and lightly browned, about 10 minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat. Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel-brown and smells nutty, about 5 minutes.
- Add corn syrup, maple syrup, orange zest and juice, vanilla, and salt, whisk to combine, and bring to a simmer. Add pecans and walnuts and continue to simmer until liquid is thickened and coats the back of a spoon, about 5 minutes. Transfer to a serving bowl and serve warm or cool.
- Do Ahead
- Nuts can be made 5 days ahead; store in an airtight container and chill. Rewarm in a microwave for 45 seconds on high or in a saucepan over medium heat.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
