CANDIED PECAN BACON BRUSSELS SPROUTS

Did you know we’ve been partnered with Fisher Nuts for almost as long as this blog has been going? A long time ago we decided to get really serious about the blog and picky about the brands we work with so Fisher Nuts was one of our first! They are all about being non-GMO Project Verified and contain no preservatives. There are over nine varieties of Fisher nuts that are verified by the American Heart Association as heart healthy.

The best thing to do with brussel sprouts after roasting is to do a little play with salty, sweet and juicy. It just works so well with the brussel sprouts. We chose to make candied pecans for a little crunchy and sweet and then juicy craisins for the pop, but instead of just salt on the brussels and a little butter (which is also wonderful) we added bacon. There’s no real reason other than bacon makes the world go round. How in the heck did I hate the stuff growing up?! What a stitch in my mother’s side I must have been!

INGREDIENTS:

• 2 cups brussel sprouts with the ends trimmed off and sliced in half
• 1 tablespoon Johnny’s Garlic Spread or other garlic seasoning
• Olive Oil
• 1 tablespoon butter, unsalted
• 1 Cup Candied Pecans
• 3 slices of bacon, cooked and chopped
• 1/3-1/2 cup craisins

CANDIED PECANS

• 3 cups Fisher Nuts pecans
• 1 egg white
• 2 teaspoons water
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 1 pinch nutmeg
• 1 pinch salt

DIRECTIONS:

1. FOR THE CANDIED NUTS
2. Preheat the oven to 300 degrees and line a cookie sheet with parchment paper.
3. In a small bowl, whisk together the egg white and water until foamy. Stir into the pecans in a large bowl.
4. .........................................

for full instruction please see : ohsweetbasil.com

Share this post