Brocoli with Candied Pecans

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

  1. Parboil the broccoli florets in saltwater until tender. Remove, shock in ice water, drain, and set aside.
  2. Heat the butter over medium heat; add the brown sugar, water, and cayenne.
  3. 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.
  4. Heat the butter in a saucepan. Add the broccoli and cook until hot. Season with salt and pepper. Serve, sprinkled with the spicy pecans.

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.