buttered pecans

Brussels sprouts and butternut squash are sauteed in a butter orange sauce, then topped with toasted pecans.

Orange Glazed Brussels Sprouts and Butternut Squash

brussels sprouts washed (trimmed and halved)

butternut squash

olive oil (divided)

teaspons coarse kosher salt

Sahale Snacks Valdosta Pecan Mix]

Glaze:

butter (or ghee, melted)

honey

orange juice

orange zest

black pepper

apple cider vinegar

You have two choices. You can make the vegetables on the stovetop, or roast them! If you'd like to roast: mix squash with 1 1/2 tablespoons olive oil, and brussels with 1 1/2 tablespoons olive oil. Season with 1 teaspoon salt, each. Roast for 25 minutes at 400 degrees F.

If you'd like to make on the stovetop: In a large saute pan, heat 1 1/2 tablespoons olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side, about 5 minutes.

Stir and spread the pieces out again and let cook withoutstirring so more sides brown. Cover, and cook about 6 minutes, until the squash is soft, but holds its shape. (This will depend on the size you cut your squash so try one to test.) Once done, remove from heat and pour into a bowl.

Heat remaining 1 1/2 tablespoons olive oil of oil over medium-high heat using the same pan. When it's very hot, place the brussels sprouts cut side down in the oil, sprinkling with 1 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about five minutes.

Turn the brussels sprouts over and cook on the other side until nicely browned and tender, about five minutes. Some of the leaves can be charred dark brown or black.

Turn heat down to low and add the squash back to the pan, along with the pecan mix. If you've roasted, add pecan mix to the vegetables, removed from the oven. Mix all glaze ingredients together, and stir into vegetables, coating and warming through.

Homemade Butter Pecan Ice Cream is so creamy and smooth with a cooked custard base and loads of buttery, toasted nuts for a fantastic crunch. This wonderful, rich flavor is a much-loved classic for good reason!

Butter Pecan Ice Cream

heavy cream

milk

brown sugar

vanilla extract

salt

salted butter

pecans

In a medium saucepan over medium heat, combine the cream, milk, and brown sugar. Cook, stirring frequently, until the liquid is hot and the sugar has dissolved. It should have small bubbles around the edges and steam when you stir it, but it should not come to a simmer or a boil.

Meanwhile, whisk the egg yolks for 1 minute in a medium bowl until they lighten in color. Gradually add 1/2 to 1 cup of the hot liquid to the egg yolks while whisking. This process is known as &quot;tempering&quot; the eggs which helps them come up to temperature without shocking and scrambling them by adding them directly to the hot liquid. Add the tempered egg yolks into the saucepan with the rest of the hot liquid.

Continue to cook and stir until the mixture reaches 170 degrees F on a candy thermometer or is thick enough to coat the back of a spoon and leave a clean streak where you run your finger along it. Set the pan over an ice water bath to cool it quickly, then transfer to the fridge to chill thoroughly before churning it in an ice cream maker.

In a nonstick skillet over medium heat, melt the butter. Add the chopped pecans and stir for 3-5 minutes until the nuts are toasted and the butter has browned. Watch the nuts carefully so they don't burn. Remove from the heat and set them aside to cool completely.

Once the ice cream base is thoroughly chilled, pour it into the frozen base of an ice cream maker and churn for 20-30 minutes until it reaches the consistency of soft serve ice cream. As it churns, the volume will increase because of air being added to the ice cream.

During the last 2-3 minutes of churning the ice cream, add the cooled pecans and any browned butter from the skillet to the ice cream machine. Once they are mixed in, transfer the ice cream to a freezer-safe container like a bread pan and freeze for at least 4 hours until firm and scoopable.

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Top 2 buttered pecans recipes from across the web

The most viewed buttered pecans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Orange Glazed Brussels Sprouts and ...

Butter Pecan Ice Cream

The most viewed buttered pecans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine