Roasted Maple Butter Pecans


Roasted nuts are powerful and simple all in one bite. I sprinkle mine in salads with a nice vinaigrette or I just eat them by the handful at an alarming rate.

Two things here. Well, three. One, you can use whatever kind of nuts you want in the recipe. Two, remind yourself when you’re taste testing them that the nuts will be chewy when really hot. As they cool, they’ll become crunchy again.

…and three, it’s really hard to talk about nuts like this without laughing like I’m 12 years old again.

Roasted Nuts:

2 egg yolks

1/4 c. melted unsalted butter

3 T. pure maple syrup

1/4 c. caster sugar

1 t. salt

18 oz. raw pecans

250 F / 120 C

-Beat the egg whites on high in a bowl until frothy and white (about 20 seconds).

-Add melted butter and continue to beat. Then add maple syrup, sugar and salt. Beat until fully combined.

– Add the pecans to the mixture and fold them into the egg mixture with a spatula until they’re fully coated and there is no puddle of unused mixture sitting at the bottom of the bowl.

-Bake in 4 15-minute increments, stirring each time until the egg white mixture has hardened over the nuts entirely.  They’ll also be fragrant and be giving off a crackling sound.


Strawberry Lentil Salad w/ White Wine Honey Mustard Dressing


Strawberries have become a daily ritual these days, like brushing your teeth or making the bed. Wake up, eat strawberries, continue on with day. So far, I’ve made 3 crumbles, 2 batches of jam, strawberry shortcake, strawberry cordial, and now, this salad.

I’ll admit, it’s not the most ambitious recipe out there, but this is my blog, and I’ll do what I want. Besides, summer equals salads in my world.

I could eat mustard from a spoon or perhaps drink it from a bucket. I haven’t yet reached that point but, just so you know, it’s not out of the question. That combined with the timeless blend of sweet and savory makes this salad a winner.


Salad: I tried to quantify the ingredients in the salad, but it’s really more about putting as much or as little as you’d like in there.

1 1/2 c. spring or spinach greens

2 T. blue cheese (or more because, why the heck not?)

1/2 c. cooked and cooled lentils (although it’s still good if they’re warm too!)

Sliced onion

Sliced strawberries

Whole raw pecans

dried cranberries

Dressing: Makes about 2 cups worth of dressing. It stores in the fridge like a gem.

1/2 c. honey

1/2 c. mustard (I used normal yellow)

1/2 c. white wine vinegar

2 t. salt

*2/3 c. olive oil

-Combine the ingredients with a whisk and continue to whisk quickly until your dressing emulsifies (forcing the fats and acids together). You’ll know you’re there when it appears almost creamy and there is no separation of oil on the surface.

*The vinegar I used was quite strong. You may have to adjust your oil amount based on the acidity of your vinegar.