delicious recipes from a messy kitchen

The weather has turned, and the oak trees around the corner have been heavy with acorns and raindrops. In the gaps between showers, neighbourhood squirrels have been scurrying, moving the bounty of nuts to hiding spots in preparation for winter.

There is something to be said for this simple sort of life.

But the sad truth is, I would make a horrible squirrel. I am bad at climbing trees, which would mean that the freshest, juiciest nuts would be taken by braver, more nimble squirrels. With little sense of direction, anything I hid would be lost forever, no matter how many hints and scents I left behind to mark its location. (Six paces to the right from the mushroom then three paces to the left. Hmmm. Which mushroom?)

But my surest failure would be in hoarding for winter. I cannot fathom resisting the urge to nibble, nibble, nibble the entire trove of autumn nuts, regardless of imminent frost. Like these warm Honey-Spiced Pecans & Fennel Seeds. They never made it into the roasted pear and arugula salad it was intended for. They were nibbled, nibbled, nibbled until the last sticky one was gone.

{MAKES} One cup of deliciously sticky, sweet, spiced nuts, enough to scatter on four salads or for one squirrel to nibble through in a single sitting.

{INGREDIENTS}

1 C whole pecans

1 TB butter

1 TB fennel seeds

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

4 TB honey

{DIRECTIONS}

one. In a small, preferably non-stick skillet over medium-low heat, melt 1 TB butter.

two. Add fennel, cinnamon, ginger, nutmeg and salt. Toast for 1 minute, stirring occasionally.

three. Add pecans and toast for 2 minutes. Stir frequently.

four. Add honey to the skillet and stir until well combined. Toast over medium heat for 3 to 4 minutes until mixture is fragrant and foamy.

five. Spread pecans in a single layer on a plate or baking sheet (spray with non-stick spray first if desired) and leave to cool.

six. Nibble, nibble, nibble immediately or hide from yourself in an airtight container for a few days.

{AN ORIGINAL RECIPE FROM THE MESSY KITCHEN}

Tags: nuts, simple