FROZEN LEMON topping RASPBERRY CREAMSICLE PIE

Crowd pleasing Frozen Lemon topping Pie sandwiched with layers of raspberry creamsicle afters} all snuggled in a very cooked pecan crust is that the good refreshfully delicious stress-free create ahead dessert for all of your poolside barbecue Memorial Day get togethers.

Do you keep in mind once I told you concerning my superb sister in my Baked Sweet and bitter Chicken post United Nations agency not solely gave Pine Tree State a binder of all her favorite recipes for Christmas one year however conjointly given her urinary organ to me? yea, she is that the coolest.

Well in this binder of her favorite recipes was a version of this gem of a afters. once I told my sister, i used to be about to create it, she said, “Ohhhhh, i really like that one!”

And you will love this one.

The original instruction is from Bon Apetit magazine however immersed vanilla frozen dessert rather than raspberry that i\'m positive would even be delicious (feel liberal to attempt it), however lemon and raspberry square measure one in all my favorite combos, and simply scream “I Love summer!” the sole alternative real changes I created were within the crust, aside from that, we will all give thanks Bon Apetit and my sister for this radiantly delicious afters.

Okay, I even have to warn you that this pie takes lots of your time to create however its all HANDS OFF time as a result of you have got to freeze the pie in between the layers. this could even be an honest factor as a result of you will simply add a layer once you want it or time allowing and refreeze till its done.  That being same, everything else concerning the pie is pretty simple – I mean however straightforward is it to unfold ice cream?  That’s 2 of your layers.  And albeit you have got never created preserves or topping before this instruction (like me), you\'ll still master this delectable pie full of layers of toothsomeness AKA layers of happiness in your terribly 1st try.

Now let’s speak layers.  The crust could be a combination of pecans, butter, sugar, flour and a splash of vanilla that you just supply your kitchen appliance and pulse till the pecans square measure finely ground. just about one in all the simplest and tastiest crusts you\'ll create.  The pecan crust grounds the entire pie with its buttery nutty goodness that completely compliments the sweet tart layers.  The baked and frozen crust is screw-topped with raspberry creamsicle frozen dessert. you recognize a pie is nice once the filling is sold-out singly  – by the gallon.

Top your raspberry creamsicle frozen dessert together with your thus addictingly delicious-I- can-barely-keep-from-eating-it-all-by-the-spoonful preserves that you just have chilled beforehand…

Chill a lot of that the preserves is firm enough to support more dreamy raspberry creamsicle ice cream…

Spread till sleek and freeze till firm, concerning a pair of hours…

Finally, cook your meringue…

And adjoin your prime raspberry creamsicle layer.

Now is the sole really tough half. anticipating 24 hours.   Waiting whereas you are attempting and take your mind off the lemon raspberry tooth someness that awaits…

Finally, once a protracted 24 hours, you will either toast the topping with a torch or pop it within the kitchen appliance for some minutes (no the frozen dessert won’t melt) so that moment of seventh heaven everybody has been waiting for…

That moment once your fork slices through the layers of sunshine, airy, honied topping, silk like sweet tart preserves, creamy raspberry frozen dessert and buttery pecan crust

Worth each second of anticipation.

FROZEN LEMON MERINGUE RASPBERRY CREAMSICLE PIE

PREP TIME

48 hours

COOK TIME

13 mins

TOTAL TIME

48 hours 13 mins

Serves: 10

INGREDIENTS

• 3 cups raspberry creamsicle ice cream (I used Breyers), slightly softened, divided
• 
  Lemon Curd
• 2 large eggs
• 2 large egg yolks
• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup sugar
• 1/4 cup + 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• Pinch of salt
• 
  Pecan Crust
• 2 cups pecans
• 1/4 cup all purpose flour
• 1/3 cup sugar
• 1/4 cup (1/2 stick) butter, melted
• 1/2 teaspoon vanilla extract
• 
  Meringue
• 4 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 1/4 cup + 2 tablespoons sugar

INSTRUCTIONS

1. Lemon Curd: Make and freeze at least 4 hours or make up to 2 days ahead. Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F. Transfer to small bowl. Cover with plastic wrap and freeze at least 4 hours.
2. Pecan crust: Can be made at the same time as Lemon Curd. Preheat oven to 400°F. Add pecans to food processor and roughly chop. Add sugar, flour, butter and vanilla to food processor and continue to chop until well combined and pecans are finely ground. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until crust is lightly toasted, about 12 minutes (if crust slides down the sides, push back up with back of a spoon). Cool crust on rack. Freeze crust at least 30 minutes.
3. Ice Cream Layers and Lemon Curd Layer: After Lemon Curd has been frozen at least for 4 hours and crust frozen at least 30 minutes, dollop 1 1/2 cups ice cream over crust and spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. After 2 hours, dollop 1 1/2 more cups ice cream over lemon curd; spread into an even layer. Cover and freeze until firm, about 2 hours (or freeze up to 24 hours depending on your schedule).
4. Meringue: After topping pie with meringue layer, freeze pie 24-48 hours before serving. Using an electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form (be patient - this can take up to 15 minutes). Spoon meringue over pie, spreading to edges. Swirl decoratively as desired. Freeze pie for at least 24 hours.
5. Toast Meringue: After meringue has been frozen at least 24 hours, toast meringue using a kitchen butane torch until golden in spots or (as I did), place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes (NO, it won't melt!). Serve immediately or freeze until ready to serve.

Read More

Mighty mackerel with mixed tomato & quinoa salad

With a delicious dollop of horseradish-spiked yoghurt

This mackerel is mighty because it's really nutritious, tasty and ready in just 15 minutes

Serves 4

15m

Super easy

Ingredients

For the salad

1 mug (300g) quinoa

½ lemon

800 g ripe mixed-colour tomatoes

1 fresh red chilli

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

For the mackerel

4 x 200 g whole mackerel, scaled and gutted, from sustainable sources, ask your fishmonger

1 heaped teaspoon ground coriander

olive oil

2 sprigs fresh rosemary

2 cloves of garlic

To serve

2 heaped tablespoons fat-free natural yoghurt

2 heaped teaspoons jarred grated horseradish

a couple of sprigs of fresh basil

Method

Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Large frying pan, high heat

START COOKING
Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of salt and the lemon half, then pop the lid on and stir every now and again • On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone • Rub all over with salt, pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil

Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli • Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves • Turn the fish when golden (roughly 4 to 5 minutes on each side)

When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes • Drizzle with the extra virgin olive oil and balsamic, and a pinch of salt and pepper • Lay the crispy fish on top • Mix the yoghurt and horseradish together and dollop it over the fish • Pick over the basil leaves and serve.

Nutritional Information Amount per serving:

• Calories 431
• Carbs 48.2g
• Sugar 13.7g
• Fat 11.7g
• Saturates 1.8g
• Protein 30g
• 
  

Of an adult's reference intake

Read More

Wood-fired pizza With sausage & broccoli

Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!

1h 30m

Not too tricky

INGREDIENTS

1 kg strong white bread flour, (or 800g strong bread flour mixed with 200g semolina flour)

1 level teaspoon fine sea salt

2 x 7g sachets of dried yeast

1 tablespoon golden caster sugar

4 tablespoons extra-virgin olive oil

For the tomato sauce:

4 cloves of garlic

olive oil

1 bunch of fresh basil

3 x 400g tins of whole plum tomatoes

sea salt

freshly ground black pepper

For the topping:

1 small head of broccoli

4 quality anchovy fillets

1 fresh red chilli

2–3 Italian-style sausages

150 g Taleggio cheese

1 tablespoon fennel seeds

Method

For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.

As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it's the perfect consistency for spreading on your pizza bases.

For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.

Timing-wise, it's a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now's the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.

Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.

When you're ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you're using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they'll take 8 to 10 minutes. Serve hot.

Nutritional Information Amount per serving:

• Calories 840
• Carbs 136.5g
• Sugar 11.6g
• Fat 22g
• Saturates 7.1g
• Protein 33.5g
• 
  

Of an adult's reference intake

Read More

Chicken Arrabbiata Vibrant and fresh with lovely chilli heat

You'll love this super-simple version of an all-time Italian classic

Serves 4 - 6

1h

Super easy

INGREDIENTS

4 chicken breasts

olive oil

5 fresh red chillies

6 cloves of garlic, finely sliced

1 bunch of basil, leaves picked and stalks finely chopped

3 x 400 g tins of chopped tomatoes

10 black olives, destoned

600 g mixed ripe tomatoes, roughly chopped

2 tablespoons small capers

a couple of handfuls of rocket

To serve:

zest of ¼–½ lemon

a grating of permesan

Method

Place the chicken breasts between 2 layers of greaseproof paper and with a rolling pin bash them until they're about 1cm thick. Season the chicken with salt, pepper and a little drizzle of olive oil. Rub this all over on both sides, then set aside.

Heat a good glug of olive oil in a medium-sized pan over a low heat. Prick 4 chillies, finely slice 4 garlic cloves and add to the pan along with the basil stalks and half of the leaves. Gently cook for 15–20 minutes, until softened but not coloured.

After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Fish out the chillies, slice them open then scrape out and discard the seeds. Also scrape out the flesh and add it to the pan, discarding the skin.

Turn the heat up to medium and add the tinned tomatoes and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes, until it has thickened and the tomatoes have broken down. Tear up the olives and add to the pan along with the fresh tomatoes and most of the capers. Season to taste.

Place a griddle pan on a high heat and allow it to get super hot. Once hot, place the chicken breasts on the griddle and cook for a couple of minutes each side, or until golden and cooked through (juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice the chicken into long strips.

To serve, finely slice the remaining garlic and fry it in a little olive oil along with the remaining capers until crispy. Pour the tomato sauce onto a platter and lay the chicken slices on top. Sprinkle with your garlic, capers and the remaining chilli, deseeded and finely chopped. Scatter over some lemon zest, grated Parmesan, the rocket and the basil leaves.

Nutritional Information Amount per serving:

• Calories 320
• Carbs 16g
• Sugar 13.8g
• Fat 8.3g
• Saturates 1.4g
• Protein 42.1g
• 
  

Of an adult's reference intake

Read More

Chicken & squash salad

If you've got a bit of leftover chicken, veg and stuffing around at Christmas, this salad's perfect.

With lovely leftover stuffing toast

Serves 4

1h 10m

Super easy

INGREDIENTS

1 butternut squash, halved lengthways, seeds scraped out and reserved

1 tablespoon coriander seeds

1 dried chilli

½ tablespoon dried oregano

sea salt

freshly ground black pepper

olive oil

400 g tinned chickpeas

1 pinch ground cumin

1 lemon

extra virgin olive oil

1 small ciabatta, sliced into ½inch slices

1 clove of garlic, peeled and halved

2 handfuls of rocket, washed and spun-dry

1 soft round lettuce, washed and spun-dry

2 handfuls of higher-welfare roast chicken, shredded

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

any left over stuffing

METHOD

This is a great way of using up leftover roast chicken and stuffing.

Preheat your oven to 200ºC/400ºF/gas 6. Cut your squash into wedges lengthways and spread out on a baking tray, skin-side down. In a pestle and mortar, bash up the coriander seeds and dried chilli then stir through the oregano and a good pinch of salt and pepper. Drizzle the squash with a good lug of olive oil then sprinkle over your crushed spices. Pop in the oven to roast for 45 minutes until soft and slightly caramelised.

Meanwhile, drain your chickpeas in a sieve and leave to dry on some kitchen paper. Pick your squash seeds from the stringy flesh surrounding them, then wash and pat dry. In a bowl, toss together the dry chickpeas and squash seeds with a lug of olive oil, a little salt and pepper and a good pinch of cumin. Heat another lug of olive oil in a large frying pan and toast your seeds and chickpeas, tossing frequently, until golden. Leave to one side to cool down.

I like to make my dressing in a jam jar - squeeze in the juice of the lemon, add a tiny pinch of salt and pepper then top up with the same amount of extra virgin olive oil. Pop the lid on and give it a good shake to mix it up.

Preheat your griddle over a medium heat and toast your slices of ciabatta until golden. Rub the toasted ciabatta with the cut side of your garlic clove and drizzle with a little olive oil. Smear your leftover stuffing onto the toast.

Place your salad leaves, shredded chicken and most of your seeds and chickpeas in a large bowl. Cut your roasted squash into nice chunks, add these to the bowl and drizzle over the dressing. Toss gently then transfer to a large platter. Scatter with the remaining seeds and chickpeas. Drizzle the ciabatta with a little more extra virgin olive oil, sprinkle over the parsley, and serve with your salad.

Nutritional Information Amount per serving:

• Calories 731
• Carbs 71.9g
• Sugar 14.0g
• Fat 30.0g
• Saturates 4.9g
• Protein 37.1g
• 
  

Of an adult's reference intake

Read More

Empire roast chicken

Two things us Brits love! The epic homemade gravy and sizzling Bombay-style potatoes are the best.

Roast meets Friday night curry

Serves 6

2h 15m (plus marinating time)

Not too tricky

INGREDIENTS

For the chicken and marinade

1.4 kg higher-welfare chicken

1 heaped tablespoon garlic, finely grated

1 heaped tablespoon fresh ginger, finely grated

1 heaped tablespoon fresh red chilli, finely grated

1 heaped tablespoon tomato puree

1 heaped teaspoon ground coriander

1 heaped teaspoon turmeric

1 heaped teaspoon garam masala

1 heaped teaspoon ground cumin

2 heaped teaspoons natural yoghurt

zest and juice of 1 lemon

2 level teaspoons sea salt

For the gravy

3 small red onions, peeled

1 stick cinnamon

10 cloves

3 tablespoons white wine vinegar

3 tablespoons Worcestershire sauce

3 level tablespoons plain flour

500 ml organic chicken stock

fat-free natural yoghurt, to serve, optional

For the Bombay-style potatoes

800 g new potatoes

sea salt

ground pepper

1 lemon

2-3 tablespoons olive oil

1 heaped teaspoon black mustard seeds

1 heaped teaspoon cumin seeds

1 heaped teaspoon garam masala

1 heaped teaspoon turmeric

1 bulb garlic

1 fresh red chilli, deseeded and finely sliced

2 tomatoes, roughly chopped

1 small bunch fresh coriander

Method

Ask any British person what their two favourite meals are and I reckon most people would say their mum's roast chicken, and a curry. Well, welcome to Empire roast chicken, a combination of both of those things. Your friends and family are going to love it. I love it. You will love it.

Slash the chicken's legs a few times right down to the bone. Get a roasting tray slightly bigger than the chicken, then add all of the marinade ingredients and mix together well. Put on a pair of clean rubber gloves, then really massage those flavours over and inside the chicken so it's smeared everywhere. Don't be shy! Ideally marinate overnight in the fridge.

Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken's cavity. Move the chicken to a plate.

Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn't get much better.

Nutritional Information Amount per serving:

• Calories 768
• Carbs 43.1g
• Sugar 12.9g
• Fat 40.2g
• Saturates 10.1g
• Protein 55.4g
• 
  

Of an adult's reference intake

Read More

OVERNIGHT PECAN PRALINE FRENCH TOAST

Overnight Pecan candy French toast flat-top with a straightforward, decadent mixture of pecans, syrup, vanilla, cinnamon, nutmeg, butter, and refined sugar that seeps into the toast because it bakes for a heavenly mouthful of heat cooked pecans and refined sugar saturated French toast. Heavenly. particularly with a school assignment of solely fifteen minutes!

I am not extremely a food person.  Instead, I even have invariably been a dinner for breakfast person.  Pizza, roast, tacos, etc.  Those ar my reasonably breakfast.  For today’s breakfast, I merrily eaten up yesterdays cheddar cheese Bacon Ranch Potato Chicken soup. however on some occasions, i'm a course for breakfast person.  And fortunately, we have one such occasion apace approaching.

Thank you Valentines Day! many thanks for being a vacation although for no alternative reason than to eat course for breakfast and decision it “special occasion breakfast..All out of this world delicious.  Honestly, this Pecan candy French toast is correct up there with my long custard French toast, and that i would possibly even provides it a grip, because, as you may have noticed , i like pecans. candy Pecan Caramel cake, Maple urban center inexperienced Beans with , Bacon and Feta,Caramelized Pecans,Triple Chocolate,Turtle Cookies, and on and on and on…and I particularly love pecan candy.  Don’t even provide American state a bite of pecan candy frozen dessert and expect American state to eat only one bowl.

But really, mornings are therefore busy that any breakfast wherever the family really sits down for breakfast along are often thought of a big day. and that they would positively sit down for this Pecan candy French toast. however perhaps not for long…because this French toast won’t last long with its pecans coated in pure syrup and vanilla…

Then tossed with butter, refined sugar, cinnamon and nutmeg…

Which then tiptop long French toast that's delicious all on its own.  With an evening spent soaking in [*fr1] and [*fr1], eggs, pure syrup, cinnamon, vanilla and sugar it seeps altogether the layers of degeneracy.  The French toast is then baked for half-hour (no soggy French toast here!) then topped with the refined sugar candy mixture.

The butter melts into the toast and coats the preparation pecans because the refined sugar caramelizes over the pecans and seeps into the layers of bread.

In goes this:

Out comes this Pecan candy French toast.

 Then directly onto your plate…

A directly into your mouth.

I think it could be a breakfast person finally.

PREP TIME

15 mins

COOK TIME

50 mins

TOTAL TIME

1 hour 5 mins

Serves: Approx 15 slices

INGREDIENTS

• French Toast
• 1 loaf 2 day-old French bread, cut into 1” slices
• 6 eggs
• 1 1/2 cups half and half
• 2 tablespoons pure maple syrup
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 
  Praline Topping
• 1 1/2 cups pecans, chopped
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla
• 1/2 cup (1 stick) butter
• 1 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

INSTRUCTIONS

1. Line a jelly roll pan (18"x13"x1″) with parchment paper or a nonstick mat.
2. Arrange bread slices in a single layer to cover the pan (as many as will fit).
3. Add eggs to a medium bowl and beat for 1 minute, then whisk in remaining French Toast ingredients. Pour mixture evenly over bread, then flip each piece, so each side is covered in mixture. (It will look like too much liquid, but it will all be absorbed by morning.) Cover, and chill in the refrigerator at least 8 hours, or overnight.
4. Bake uncovered at 350F degrees (175 degrees C) for 30 minutes then flip over all the slices of bread. Spoon Praline Topping (directions below) evenly over each slice of bread and bake for an additional 20 minutes.
5. Prepare Praline Topping while bread is baking the first 30 minutes: add pecans to a medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to evenly coat. Add butter, brown sugar, cinnamon and nutmeg to food processor and pulse until it resembles coarse pebbles.* Add brown sugar mixture to pecans and toss to evenly combine.

NOTES

*If you don’t have a food processor, add ingredients to a mixing bowl and cut butter into brown sugar with pastry cutter, 2 forks, etc.

Read More