BROCCOLI WITH CANDIED PECANS
Yield: 4 servings
3 cups broccoli florets
Spiced candied pecans:
2 ½ cup raw pecans
1 large egg white, lightly beaten
¼ cup sugar
2 tsp. cinnamon
½ tsp. allspice
½ tsp. salt
Procedure: Parboil the broccoli florets in saltwater until tender. Remove, shock in ice water, drain and set aside. Heat the butter oven medium heat; add the brown sugar, water and cayenne.
Preheat oven to 300 degrees. Line baking sheet with parchment paper. In a large bowl, stir the pecans with the egg white. In a small bowl, stir together sugar, cinnamon, allspice and salt. Pour over the nuts and stir until evenly coated. Spread in a single layer on the baking sheet and bake for 30 minutes. Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the table) to cool. Break nuts up into a bowl.
Heat the butter in a sauce pan. Add broccoli and cut until hot. Season with salt and pepper. Serve, sprinkled with spicy pecans.
