- In a small saucepan melt butter over medium heat
- Add minced garlic and cook for 1 minute
- Add cayenne pepper, black pepper, sugar, sea salt and mix until ingredients are blended
- Add pecans and mix until pecans are well coated and start to brown just a bit, stirring constantly. This should take about 2-3 minutes
- Remove from heat and allow to cool slightly in the saucepan for 3-4 minutes
- Spread mixture out onto a cutting board while somewhat warm. Sprinkle with sea salt and sugar and mix together with hands. Transfer to a bowl and serve
Notes
- Spiced Nuts can be stored for 2-3 days in an covered container
- For a sweeter version, substitute cinnamon for garlic and cayenne pepper
Prepare Endive Spears w/ Blue Cheese
- Put blue cheese, 1 tbsp of light cream and Worcestershire in a food processor and mix until smooth. Add more light cream if necessary to get a consistency smooth enough to use in a piping bag
- Cut off the base of the endives and separate leaves. You will need to cut a little more from the base as you remove leaves. Use larger leaves to fill. Save the smaller leaves for a salad
- Place leaves in a decorative pattern on a serving tray
- Fit a pastry bag with a star tip and fill with cheese and cream mixture and pipe a small amount of cheese onto the thick end of the endive leaves
- Sprinkle each leaf with a small amount of chopped Spiced Nuts on top of cheese and drizzle with honey just prior to serving
- To enjoy, fold the cheese-free end of the endive leaf over onto the cheese for 2-3 bites of both a crunchy and creamy treat!