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ROASTED NUTS, CANDIED PECANS, ORANGE AND PINK PEPPERCORN

BT Calgary | posted Thursday, Dec 11th, 2014

Platter_2

Courtesy, Chef Steve Lepine from SAIT Culinary Campus

Ingredients

  • 1 Fresh Orange, Zest
  • 1 TBSP Icing Sugar

Method

1. Peel orange zest with vegetable peeler, cut orange zest into very thin slices.
2. Place zest into bowl with icing sugar, lay orange zest onto baking sheet.
3. Place into 200F oven for 20-30 minutes until dry and brittle.
4. Remove from oven and allow to cool at room temperature.

Ingredients

  • 1/8 cup Butter
  • ¼ cup Icing Sugar
  • 1 cup Pecans

Method

1. Place butter, sugar and pecans into frying pan and turn heat on high.
2. Continue to stir the nuts until sugar caramelizes and turns golden brown.
3. Sprinkle orange zest onto hot nuts.
4. Remove from heat and place pecans onto baking sheet with parchment paper.
5. Allow to cool.

Ingredients

  • ¼ cup Pink Peppercorn Dust

1. Place peppercorns into sieve and press until all pink outer peel comes off the peppercorns, keep separate.
2. Keep pink shell of peppercorns for nuts, reserve whole peppercorns for future recipes.

Ingredients

  • ¼ cup Walnuts
  • ¼ cup Pistachio
  • ¼ cup Almonds

Method

1. Place nuts onto baking sheet and roast in oven at 350 F for 5-10 minutes until lightly browned.
2. Remove from oven and sprinkle with pinch of salt and peppercorn dust.
3. Mix all nuts together and enjoy.
4. Store leftover nuts in air tight container.

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