Brocoli with Candied Pecans
Ingredients
3 cups broccoli florets
candied pecans
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon water
1/8 teaspoon cayenne
1 cup pecans, large pieces
2 tablespoons butter
salt and pepper to taste
Directions
Critique
Chef: good color, perectly cooked, nice seasoning, nuts have good flavor, but not as crisp as they could be, could cook longer.
Personal/Team: These flavors went well together and made an attractive side.
Lessons Learned: for candied nuts, you want to sugar to crystalize, but not burn, so just keep an eye on it and let it cook a little longer than you think you need too. Pecans are already dark, so it's ok for them be get a little darker, just don't let them black.
3 cups broccoli florets
candied pecans
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon water
1/8 teaspoon cayenne
1 cup pecans, large pieces
2 tablespoons butter
salt and pepper to taste
Directions
- Parboil the broccoli florets in saltwater until tender. Remove, shock in ice water, drain, and set aside.
- Heat the butter over medium heat; add the brown sugar, water, and cayenne.
- Bring to a boil, add and toast the pecans; toss with the spicy sugar mixture until well coated. Place the pecans on parchment paper and cool. Chop to medium pieces.
- Heat the butter in a saucepan. Add the broccoli and cook until hot. Season with salt and pepper. Serve, sprinkled with the spicy pecans.
Critique
Chef: good color, perectly cooked, nice seasoning, nuts have good flavor, but not as crisp as they could be, could cook longer.
Personal/Team: These flavors went well together and made an attractive side.
Lessons Learned: for candied nuts, you want to sugar to crystalize, but not burn, so just keep an eye on it and let it cook a little longer than you think you need too. Pecans are already dark, so it's ok for them be get a little darker, just don't let them black.