INGREDIENTS Candied Pecans 1 large egg white 2 tablespoons sugar 1 cup pecans Pudding 1½ cups heavy cream 1½ cups whole milk 4 tablespoons unsalted butter 1 teaspoon vanilla extract 2 large eggs ½ cup sugar 2 tablespoons plus 1 teaspoon cornstarch 2 tablespoons unsweetened cocoa powder 1½ teaspoons kosher salt 4 ounces chopped chocolate (at least 70% cacao) RECIPE PREPARATION Candied Pecans Preheat oven to 325°. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25–30 minutes. Let cool. Do Ahead: Pecans can be candied 1 week ahead. Store airtight at room temperature....
INGREDIENTS 1 cup blanched almonds 1 cup pecans 1 cup walnuts ¼ cup shelled raw pumpkin seeds (pepitas) ⅓ cup pure maple syrup 2 tablespoons olive oil 2 tablespoons rosemary leaves 2 teaspoons crushed red pepper flakes 1 teaspoon hot smoked Spanish paprika 1 teaspoon kosher salt RECIPE PREPARATION Preheat oven to 350°. Toss almonds, pecans, walnuts, pumpkin seeds, maple syrup, oil, rosemary, red pepper flakes, paprika, and salt in a medium bowl to evenly coat nuts. Transfer to a rimmed baking sheet or a large cast-iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20–25 minutes. Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters...
After decades of intensive studies and careful, involved experiments, we have gathered enough data to establish a general rule: Toasting something in butter will make it better. And that rule absolutely applies to any and all nuts. Walnuts. Cashews. Hazelnuts. If it’s a nut, it will taste better when you toast it in a skillet with butter. That’s science. And how could it not, right? Butter is just an unselfish giver in the flavor department. Especially when it’s salted. Nuts are already nutty, but when they’re tossed in butter that has started to brown, deeper levels of toasty, nutty flavor are unlocked. Your cashews now have double the fat and flavor, which makes them a workhorse, whether you’re using them...
INGREDIENTS ⅓ cup chopped golden raisins ¼ cup apple cider vinegar ⅓ cup pine nuts 1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole ½ small red onion, very thinly sliced ¼ cup extra-virgin olive oil Kosher salt 1 cup basil leaves, torn if large 2 Tbsp. pomegranate molasses Ingredient Info Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online. RECIPE PREPARATION Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes. Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Add pine nuts, tomatoes, red...
INGREDIENTS ½ cup chopped pecans or walnuts ½ cup raw seeds (such as pumpkin, sunflower, sesame, flaxseed, and/or hemp) ¼ cup unsweetened coconut flakes 1 cup (125 g) all-purpose flour ⅔ cup (83 g) whole grain flour (such as buckwheat, spelt, or rye) 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt 1¼ tsp. baking soda 1½ cups (packed; 300 g) light brown sugar 1 cup (2 sticks) unsalted butter, melted, slightly cooled 2 large eggs, room temperature 1 Tbsp. vanilla extract 8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves) 1 cup old-fashioned oats RECIPE PREPARATION Place a rack in middle of oven; preheat to 350°. Toast nuts on a...