During the last week, I sent a holiday letter to all my subscribers — there are nearly 10,000 of you — some of whom I have not connected with in a long, long time. And even though you must be incredibly busy wrapping up before the big holidays, you read my little letter and you let me know. You emailed me little notes, long letters, and even posted to me on Instagram. (Some of you even forwarded that letter onto others – here’s an easy link if you want to share it sometime.)
I am writing each of you back directly, promise, but… I want you to know now that I am overwhelmed with the love, hugs, tears, cheers, and sweet words you have sent my way. I never expected that my holiday letter could really reconnect all of us, but for me, it has.
Several of you sent virtual hugs and high-fives! Some of you wished me luck with the brick-and-mortar space. And some of you told me you were crying at your screen. And then I started crying, and then we were all crying. (If you want to cry even more, read the piece I wrote for the Kitchn on how an elimination diet changed my life.)
Reading your replies, I feel so lucky to know all of you. I really do. I don’t know how we found each other through this little spot on the Internets but thank goodness we did. After 10+ years of blogging, I know there’s a reason to it all – the writing, the journey, the knowing you. I miss you all and I especially miss seeing your smiling faces at the holiday markets.
After I sent off my holiday letter, I started working a few hours of holiday baking and cooking into my day of writing. Because, while I do have that cookbook manuscript to finish in, yikes, six weeks, it is a wonderful time of year, too. And the quickest thing I cooked up was this recipe for you.
My Holiday Stovetop Pecans are way easy, like, you don’t even have to turn on the oven. (Which is a good thing because, after 10 years, my oven is on its last legs. At the very moment I have to write a cookbook. Good times. Also, if you’re an oven company, help.)
Toast the pecans in a dry pan until they’re brown on most sides. Toss in the oil and toppings and then toss, toss, toss it all together until everything is lightly coated and warm. Whether you use a spoon or a spatula, I love the repeated action of the tossing. Work swiftly to get the nuts as coated as possible. When you’re done, you’ll feel like you did something meaningful in that pan. And when you bite into a pecan, you’ll know you have.
If you want to swap in cane sugar in place of maple sugar, I won’t tell – but you may need to turn on the heat under the pan to make sure it melts down. (Maple sugar simply melts more readily so here’s a link to a small jar of maple sugar.) Please, however, don’t skip the lemon zest. The zest provides a really nice pop of bright to the smoky, herby nuts. In fact, add more lemon zest if you don’t get the pop in your mouth. You want that brightness to come through, too.
I serve these Holiday Stovetop Pecans with the first cocktail at a winter dinner party. I’ve been giving these away, too, by the bagful to friends, colleagues, my mailman, you know. Let them cool before wrapping them up for gifts.
This will be my last post in 2017. However, I will be posting images from behind-the-scenes of my life on Instagram all through the holidays. Sharing photos there gives me so much joy and do consider giving me a follow if you want to connect on the regular. I reply to everyone over there.
Thank you for continuing to be in my life. I do wish you the brightest of New Years. We may not get everything we want in 2018, but I hope we get everything we need. Cheers and warm wishes. xo
Holiday Stovetop Pecans
Makes: 8 ounces
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
- 8 ounces whole raw pecans
- 1 tablespoon coconut oil
- 2 tablespoons finely diced rosemary leaves
- 1/2 teaspoon smoked paprika
- 1 tablespoon plus 1 teaspoon maple sugar
- 1 1/2 teaspoons fine sea salt
- 1 lemon, zest only
- In a saute pan over medium-high heat, toast the pecans until golden brown on most sides, about 10 minutes. Turn the heat off.
- Add in the oil, rosemary, paprika, sugar, and salt. Toss quickly until every pecan is coated and the sugar has melted. Toss the lemon zest through the nuts. Pour into a bowl and serve.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting pop-up markets for 25,000+ guests, Maggie is now supporting entrepreneurs as they create values-based businesses in service, food, & retail through Eat Boutique Studio. Follow Maggie Battista on Instagram.