Spinach, Persimmon and Pomegranate Harvest Salad with Coffee Caramelized Pecans


Makes 2 cups (about 12 servings)

*** NOTE:  these spiced pecans are dangerously delicious, and often get eaten long before the salads hit our table.  So for safety, we usually double the recipe and hide half of the finished nuts until just before meal time. ***

Pre heat oven to 350 degrees

Butter a baking sheet

2 Tbl Butter, melted plus more to coat baking pan
3 Tbl Javaloha Coffee Caramel (Classic works best)
1/2 tsp Cardamom, fresh ground
1/2 tsp Ginger, fresh grated
1/2 tsp Cayenne, ground
1/2 tsp Salt (omit, if using sea salted caramel)
1/4 tsp Nutmeg, fresh grated
2 c Pecan halves

In a medium skillet, melt butter over low heat.  Add coffee caramel sauce and stir to blend. Continue stirring and add the spices and salt.  Add pecan halves and stir to coat.  Continue cooking over low heat for 5 minutes.  Carefully, pour the spicy nut mixture onto the buttered baking sheet and spread them so that they form a single layer.

Bake for 10 minutes or until golden and crispy.  It seems to help with keeping the pecans separated better, if they are very gently stirred on the baking sheet around the 8 minute mark.

By now, your kitchen should be smelling quite delicious and small children, friends, family and often strangers, may appear  to see just what is going on in there.  Be forewarned!  Use a wooden spoon to scare off these pecan bandits!

When first removed from the oven, the nut mix will be VERY HOT and still a bit sticky.  Allow to cool on the baking sheet for 5 minutes, then, using a spatula, gently lift and tumble the pecans to prevent serious sticking.  Allow to cool an additional 10 minutes and remove from baking sheet.

Store the now delicious spices nuts in a well guarded, air tight, dry environment, such as a Mason jar, a deli container or a small home safe (just kidding).


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