Skip to: Content
Skip to: Site Navigation
Skip to: Search


Sweet tea pecans

A lovely bag of flavored nuts makes a wonderful gift, and they are handy to have around during the busy holidays. This nibble combines the best of the South, abundant pecans and sweet tea.

By The Runaway Spoon / December 21, 2012

Sweet, with a hint of salty finish, these sweet tea pecans are a unique rendition of the classic treat. Make multiple batches to have around during the busy season.

The Runaway Spoon

Enlarge

I don’t know that I have ever attended a holiday party where there wasn’t a pretty little bowl full of seasoned nuts. Sometimes a silver or cut crystal bowl, sometimes shaped like Santa or a Christmas tree, usually on the bar or an end table. And there are always people hovering around, picking up one or two nuts, but eyeing the bowl like they want to plunge their hand in and scoop up every last one.

Skip to next paragraph

The Runaway Spoon

Perre Magness has studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France has broadened her own culinary skill and palate. The kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

Recent posts

A lovely bag of flavored nuts makes a wonderful gift, and they are handy to have around during the busy holidays. And this little nibble combines the best of the South, abundant pecans and our favorite refreshment.  Sweet, with a hint of salty finish, these nuts are a unique rendition of the classic treat. Make multiple batches to have around during the busy season – they will last in an airtight container for a week or freeze beautifully.

Sweet Tea Pecans

Makes 12 ounces

1 cup sugar

2 cups water

3 black tea bags

12 ounces pecan halves

Kosher salt

Stir the sugar and water together in a medium saucepan.  Bring to a boil, reduce the temperature to medium and stir until the sugar is dissolved.  Remove from the heat, drop in the teabags and leave to steep for 10 minutes.  Remove the teabags and stir in the pecans.  Leave to soak for 45 minutes, stirring several times.

Heat the oven to 400 degrees F. Line a rimmed baking sheet with non-stick foil or parchment paper.  Drain the pecans through a strainer, then spread in a single layer on the baking sheet. Sprinkle lightly with salt. Bake the pecans for 13 – 15 minutes, until golden brown. Watch carefully, nuts burn easily.

Cool the nuts on the baking sheet.

The nuts will keep in an airtight container for a week, or can be frozen.

Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Permissions

  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer

 

Doing Good

 

What happens when ordinary people decide to pay it forward? Extraordinary change...

Danny Bent poses at the starting line of the Boston Marathon in Hopkinton, Mass.

After the Boston Marathon bombings, Danny Bent took on a cross-country challenge

The athlete-adventurer co-founded a relay run called One Run for Boston that started in Los Angeles and ended at the marathon finish line to raise funds for victims.

 
 
Become a fan! Follow us! Google+ YouTube See our feeds!