Chef Kimberly Brock Brown
They're packed with protein, a good source of vitamins, and a delicious part of a balanced diet! We're talking pecans with Chef Kimberly Brock Brown today. She brought two recipes to try for National Pecan Month!
Sweet & Savory Pecans
- 3/4 cup granulated Sugar
- 1 tablespoon light brown Sugar
- 2 teaspoons chopped Rosemary
- 1/8 teaspoon Smoked Paprika
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Ginger
- 1/4 teaspoon ground Nutmeg
- 1 large Egg White
- 3 cups Pecan halves
- Vegetable cooking spray & Parchment or Silicon Mat
Combine the dry ingredients.
Add 1 teaspoon of water to the egg white and whisk to incorporate.
Add Pecans to the whites, toss to coat them.
Add the sweet & savory spice mix. Mix to cover the pecans.
In a single layer, spread them on the silicon mat or greased parchment covered sheet pan.
Bake on 300F for 20 minutes them turn the nuts over and bake for 20 more minutes.
Transfer to another parchment sheet or mat to cool.
Serve as a snack, on salad, on ice cream
Pecan Crusted Chicken
- 4 Boneless/Skinless Chicken breast
- 4 oz Honey Mustard
- 1 T Black Pepper
- 1 tsp Garlic Powder
- 1 T Parsley
- 12 oz Pecans Ground
Slather honey mustard all over the chicken.
Combine the spices and add to the chicken. Let sit 15 minutes.
Using a disposable bag add the pecans and chicken. Shake to coat the pieces.
Place on screen & sheet pan.
Bake at 375F until internal temp is 165F approx. 18 -25 minutes.
Great with roasted sweet potatoes and broccoli or on a spinach salad.