Great with goat cheese crumbles and fresh blueberries, and chopped endive over a spring or herb mix salad. I chopped the pecans before sprinkling over my salad. Or leave them whole and risk eating them like candy- seriously, an entire cup of the things can go down in a blink. Also great to sprinkle over ice cream, mixed into brownies, etc.
I have the makings for this in the fridge at all times, because in the summer lighter foods- fruit, veggies, vinaigrette dressings- make me feel energized, full, less like I’ve eaten a brick, and more able to ignore the heat.
Glazed pecans (adapted from Tablespoon)
1cup pecan halves
1T brown sugar
1T maple syrup
Preheat oven to 350F. Top cookie sheet with parchment paper.
Mix butter, sugar, and syrup on pan over medium heat until bubbly.
Toss in pecan halves and stir until coated- about 3 minutes.
Pour pecan mixture onto cookie sheet and bake for 8-10 minutes. Remove from oven and place on cooling rack. Cool completely.
There may be extra caramel- eat and enjoy. After fully cooled, chop the pecans coarsely and put into an airtight container for storage.
Tablespoon says they’ll last in there about 2 weeks- which is about how long they last in my house, because a good summer salad is a daily thing.
Another good summer salad: fresh strawberries and toasted walnuts with bleu cheese. Found some lime basil vinaigrette that’s good too.